Baked Fish Tacos with Mango-Avocado Salsa
People are funny about fish. I know a lot of people who order it out at restaurants but are hesitant about cooking it at home because it’s temperamental, can dry out, and it plain old just stinks up your house if you pan fry it. And that is why I bake fish whenever possible. The way to add in that crunch that you would get by pan frying fish is to either put a coating on it or to add a crunchy element to the dish. Since this is a light summer dish, we opted with some easy crunchy red cabbage on the tortilla to balance out the soft texture of the fish and salsa. The sweetness of the mango also pairs well with the smokiness of the chipotle powder.
Servings: eight to ten tacos
INGREDIENTS
1- 1 1/2 pounds cod sliced into 1/2-inch pieces (about 16-18)
1/2 cup red cabbage, shredded
8-10 corn tortillas
olive oil spray
Spice Seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chipotle chili powder
1 teaspoon salt
2 heaping tablespoons cassava flour
Mango-Avocado Salsa
1 mango (Ataulfo is usually the best), diced
1 avocado, diced
1/4 red onion, diced
1 tablespoon cilantro, minced
1/2 lime, juiced
1/4 teaspoon salt
PREPARATION
1 Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
2 Make the spice seasoning by combining garlic powder, paprika, chipotle chili powder, salt, and cassava powder in a small bowl.
3 Take each piece of cod and coat in the spice seasoning and lay on the lined baking sheet. Spray lightly with olive oil spray.
4 Bake the fish for 6-8 minutes until done.
5 In a small bowl, place the mango, avocado, red onion, cilantro, lime juice, and salt and toss gently.
6 Heat corn tortillas in a skillet or on the stovetop. Place some red cabbage, one or two pieces of fish, and then top with the mango-avocado salsa.
NOTES
To make this vegetarian, combine 8 ounces of baby portobello mushrooms sliced and toss with 2 tablespoons of the spice seasoning. Spray with olive oil and bake in a 400° oven for 10 minutes
If you don't have chipotle chili powder, substitute 1 teaspoon ground cumin and 1/4 teaspoon chili powder
Also, substitute the cassava for all-purpose flour if you don't have it on hand
