I decided I wanted a new recipe and something fun, light, and (hopefully) healthy to make.  The Sprouts near my house, where I do almost all of my non-Costco shopping, recently began carrying individually-wrapped, single-serving pieces of wild-caught, frozen fish.  They looked good and were reasonably priced, so I purchased a bunch and settled on making something with the cod filets.

After an extremely exhaustive internet search (meaning, I used Google for about 10 minutes), I settled on a few recipes from which I would steal bits and pieces to create my own.  You know, avoiding things like “1 Cup mayo” or “Heat the vat of oil to 380 degrees”.  Having now made these twice, I think it is fair to say my family LOVED them.  The second time, I am pretty sure my son ate approximately four whole cods on his own.  (Ok, I exaggerate but the volume of fish he ate was astounding.)

These fish tacos are delicious, very  easy to prepare, and relatively healthy.  The most confounding thing, so far, is simply cutting a mango.  Is there a trick to that or something???  I cook nearly everyday for my whole family and have never faced a fruit adversary like the tough-as-nails mango.  I am sure additional Google research would help refine my Mango Attacking skills but I will just wait for our next round of battles…

Other than the mango, the rest of the ingredients submitted without any resistance or struggle.  Wussies.

Ingredients

1 whole Mango, cut into small cubes

1 whole Avocado, cut into slices

1/4-1/2 Sweet Onion (or White Onion; I’d avoid a Red as they their taste is overpowering when eaten raw)

Lime juice to taste (maybe 1-2 tblsps.)

1/4 Cup Fresh Cilantro, chopped (more if you really like the taste of Cilantro)

Approx. 1 pound of Cod (or any other white fish like Halibut, Orange Roughy, etc.)

1 bottle of beer, ideally dark (I used Kona Longboard Lager)

Whole Wheat Flour

Olive Oil (maybe 1-3 tblsps.)

Corn Tortillas

Preparation

1.  Cut cod into large cubes and marinate in beer for as long as you want.   When you are ready to cook, dredge the fish cubes in the flour.  Heat olive oil in a pan over medium heat and cook cod until fish is flaking easily, flipping once.  I found it much easier to flip using a soft spatula rather than tongs or a fork as the fish begins to flake quickly.  Be aware that a decent amount of the flour breading will fall off during cooking and flipping.

2.  For the fish taco sauce, combine mango, avocado, onion, lime juice, and cilantro.  Note, for this sauce, lime juice can overpower the other flavors.  So, consider being conservative with the lime juice and adding more after making the fish taco sauce.  Mix very gently and set aside.

3.  Warm tortillas in oven on a cookie sheet.  I set it at 200 degrees and warm them for a few minutes, until the edges of the tortillas begin to curl.

4.  Spoon cod into warmed tortillas, top with the mango sauce, and garnish with additional cilantro, if desired.

5.  Serve, enjoy, and graciously accept the many accolades and compliments you are certain to receive!!!

Ok, I might be kidding about part of that last one but, in all seriousness, this is a killer recipe that my family loves.  Have fun and please let me know if you have any questions (or a solution to my mango quandary!)

Until next time, thanks for reading!