Fish Tacos with Mango Salsa and Chimichurri

Name: Fish Tacos with Mango Salsa and Chimichurri
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes 12 tacos
Ingredients: 1 1/2 lb cod filet; 1 tsp cumin; 1 tsp garlic powder; 1 tsp smoked paprika; 1/4 tsp ancho chili powder; 1/2 tsp salt; 2 tbsp olive oil; 1 1/2 cups fresh mango, diced; 1/4 cup diced red onion; 1/4 cup diced fresh cilantro; 1 tbsp diced jalapeño; 1 tbsp fresh lime juice; to taste salt; 1 cup thinly sliced purple cabbage; 12 corn tortillas; 2 avocados, sliced; 3/4 cup fresh cilantro; 1/4 cup fresh oregano; 1 clove garlic; 1 tsp red pepper flakes; 1/4 tsp cumin; 2 tbsp red wine vinegar; 1 tbsp lime juice; 3 tbsp olive oil

Grilled cod in soft corn tortillas, crowned with sweet mango salsa and a bright herb chimichurri.

Serves Makes 12 tacos Prep 25 min Cook 10 min Total 35 min

Ingredients

For the grilled fish

1 1/2 lb cod filet
1 tsp cumin
1 tsp garlic powder
1 tsp smoked paprika
1/4 tsp ancho chili powder
1/2 tsp salt
2 tbsp olive oil

For the mango salsa

1 1/2 cups fresh mango, diced
1/4 cup diced red onion
1/4 cup diced fresh cilantro
1 tbsp diced jalapeño
1 tbsp fresh lime juice
to taste salt

For the tacos

1 cup thinly sliced purple cabbage
12 corn tortillas
2 avocados, sliced

For the chimichurri

3/4 cup fresh cilantro
1/4 cup fresh oregano
1 clove garlic
1 tsp red pepper flakes
1/4 tsp cumin
2 tbsp red wine vinegar
1 tbsp lime juice
3 tbsp olive oil

Grilled cod, sweet mango salsa, and a bright herb chimichurri come together in soft corn tortillas for a festive fish-day table. There is a little assembly here, but every bowl on the counter earns its place.

Method

Grilled fish: heat the grill to medium-high heat, about 375 to 400 degrees F.
In a small bowl, add the cumin, garlic powder, smoked paprika, ancho chili powder, 1/2 teaspoon salt, and olive oil. Gently mix with a spoon.
Pat the cod dry and rub the spice blend onto the fish.
Place the fish on the grill and grill for 3 to 5 minutes per side. Do not touch it while it is grilling or you will have a mess. Once the fish is done, remove from the grill and let rest.
Mango salsa: to a small bowl, add the mangos, red onion, fresh cilantro, jalapeño, lime juice, and salt to taste. Gently toss to mix all the ingredients, then set aside.
Chimichurri: add the 3/4 cup fresh cilantro, oregano, garlic clove, red pepper flakes, 1/4 teaspoon cumin, red wine vinegar, and 1 tablespoon lime juice to a small blender. Pulse until the herbs are finely chopped.
Add the 3 tablespoons olive oil and pulse until everything is combined.
Assemble the tacos: add one corn tortilla, 1 to 2 ounces of cod, then top with mango salsa, purple cabbage, 2 slices of avocado, and chimichurri sauce.