Fish Tacos with Mango Salsa

There are many parts to these tacos, but they come together for a fresh, spicy flavor.

Fish Tacos with Mango Salsa

Ingredients

Mango Salsa
2 ripe fresh mangoes, peeled and diced
1/2 cup finely diced red onion
1 jalapeño, seeded and membrane removed, finely diced
1/3 cup chopped cilantro leaves & stems
2 limes, juiced
1/2 teaspoon salt

Lime Crema
1 cup cilantro
1 tablespoon onion, chopped
2 cloves garlic
1 tablespoon fresh lime juice
1 teaspoon honey
1/4 teaspoon salt

Pickled Onions
1 1/2 cups water
1 cup apple cider vinegar
1 lime juiced
1/4 cup granulated sugar
1 heaping tablespoon salt
1 large red onions thinly sliced

Cod
1 1/2 pounds cod, cut into 1 1/2 inch pieces
1 1/2 tablespoons vegetable oil
1 tablespoon honey
1 1/2 teaspoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon paprika
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1/4  teaspoon cayenne pepper
1 teaspoon salt

8-10 flour tortillas

Directions

Preheat the oven to 450 

Make the salsa in a medium bowl. Toss together the mango, onion, jalapeño, cilantro, lime juice and salt. Set aside.

For the creme, combine the cilantro, sour cream, onion, garlic, lime, honey and salt in a food processor. Pulse until smooth. Scrape down the sides in between pulses if needed.

For the picked onions, stir together the water, vinegar, lime juice, sugar and salt in a saucepan, over medium high heat. Bring to a boil. Place the onion in a large glass bowl. Pour the boiling mixture over the onions. Use a spoon to press the onions down so that they are covered with the liquid. Let the onions sit at room temperature for at least 30 minutes (and up to 1 hour) before serving.

To make the fish, in a large bowl, toss together the cod, oil and honey. Mix in chili powder, cumin, paprika, onion powder, garlic, cayenne and salt. Line a large baking sheet with parchment paper. Transfer the fish to the sheet, placing the pieces about 1 inch apart.

Bake for 8-10 minutes. Broil for 3-5 minutes or until slightly blackened, watching closely so they do not burn. 

Assemble tacos by placing fish in a flour tortilla. Top with pickled onions, crema and mango salsa.