Doesn’t everyone love tacos? I know I do. I could eat them a few times a week, no problem. I appreciate the simplicity of making them, the different fillings you can add in, and that your creativity in the kitchen can really take off. It is almost impossible to make a bad taco. So don’t be scared to start with some basics in this recipe and get creative and make it your own. 

Yield 8 tacos

 

1 lb. cod

1 Tbsp ancho chili powder

1 serrano chili, finely chopped, use less if you don’t like it hot

1 lime, juiced

 

1 cup mango, finely chopped

2 Tbsp red onion, finely chopped

½ cup tomato finely chopped

1 Tbsp lime zest

1 Tbsp lime juice 

2 Tbsp cilantro, chopped

1 Tbsp olive oil

1 Tbsp red wine vinegar

 

Corn tortillas

½ cup cabbage, thinly sliced

½ cup radicchio, thinly sliced

Sour cream 

 

Combine the chili powder, serrano, and lime juice in a medium-sized bowl. Place the fish in the bowl and stir it around so that it is covered with the mixture. Let sit in the refrigerator for 20 minutes. 

 

For the salsa, add the mango, onion, tomato, lime zest, lime juice, cilantro, oil, and vinegar into a bowl Stir to combine and set aside. 

 

Heat the grill to medium heat. 

 

Remove the fish from the refrigerator. Use aluminum foil to make an envelope to cook the fish in. Make sure all sides and closed tightly. Cook the fish on the grill for 10 minutes or until it is no longer opaque. Open the envelope and use a fork to break the fish apart. 

 

Heat the tortillas on the hot grill or directly on your gas burner. Use tongs to turn them over carefully. 

 

Assemble the tacos by placing the fish on the tortilla, adding the mango salsa, cabbage, radicchio, and sour cream. 

 

Just Salt It, and enjoy!