California Fish Tacos With Dry-Roasted Peppers and

Name: California Fish Tacos With Dry-Roasted Peppers and Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g frozen cod (it must be frozen); 1 medium mango; 1 small jalapeno pepper; ¼ teaspoon cayenne pepper; 1 onion, cut up into wedges; ¼ cup lemon juice; ¼ cup salsa verde; ¼ cup low-fat sour cream; 4 (6 inch) flour tortillas; ½ cup vegetable broth

Servings: persons

1
Microwave the cod until the ice is melted, but the fish isn't fully cooked.
2
On a frying pan on medium heat, pour in the lemon juice and then the fish.
3
Saute until the fish is almost cooked through, then turn off the heat.
4
On a cutting board, dice the mango into 1 inch cubes.
5
Also cut up the jalapeno pepper.
6
Put both of these, along with the onion wedges, in a roasting pan, and set in the oven at medium-high heat.
7
Cook for 15 minutes, or until mango and onions caramelize slightly.
8
Take the vegetables out of the oven and place them in a frying pan along with the fish.
9
Add the vegetable broth.
10
Saute for about 3 minutes.
11
Add the cayenne pepper, then spoon the mixture into the tortillas.
12
Add a tablespoon of sour cream and a tablespoon of salsa on each one before serving.
13
Bon appetit!

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 g frozen cod (it must be frozen), 1 medium mango, 1 small jalapeno pepper, ¼ teaspoon cayenne pepper, and more.

Yes, California Fish Tacos With Dry-Roasted Peppers and Mango falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

California Fish Tacos With Dry-Roasted Peppers and Mango

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions