Unrecipe of the Week: Fish Tacos With Avocado Mango Salsa

Taco Tuesday got an upgrade at our house last night, with these…

Fresh roasted cod, and a bright mango, avocado salsa were a welcome change from the usual ground beef and guac version.

A quick trip to Whole Foods with nothing in mind provided inspiration for this creation. The cod was on special at the fish counter, and the first display in the adjacent produce area featured avocados and mangos, sitting right next to each other. It didn’t take much more than that to get my thoughts racing. A little cilantro? Perhaps some ginger? Definitely lime juice!

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As Unrecipes go, this is easily adapted to suit your taste. We don’t know which part of this one is the best; that it is healthy, tasty or that it came together in about 15 minutes! Give it a try and tell us what you think…

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Fish Tacos With Avocado Mango Salsa

For the fish:

Season any meaty white fish with salt, pepper, ground cumin and a drizzle of olive oil. Squeeze some lime juice over it and broil it until the flesh is opaque and the fish is flakey. We used cod, but tilapia, halibut or mahi mahi would work equally well.

Studio shot of avocado

Studio shot of avocado

For the salsa: 

Peel and cut 1 mango and 1 avocado and put it in a bowl. Add a little finely minced fresh ginger, and a handful of chopped cilantro. Squeeze the juice of a lime over it and mix. We added some black pepper and some cayenne pepper, but if you prefer, you can dice a little fresh jalapeño instead. If you don’t have a raw onion hater in the house (that would be me!), add some finely  diced red onion to the mix.

To serve, place the fish and the salsa on a warm whole grain tortilla. We added a little toasted pinenut cous cous, roll it up, and enjoy!

Photos: Glasshouse Images

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