Busha's Fish Tacos with Mango Salsa
Ingredients
Mango Salsa:
2 large ripe mangos, peeled, pitted and chopped
1/4 cup minced red bell pepper
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 green onions, sliced (green tops only) or 1/4 cup finely chopped purple onion
1 small Scotch Bonnet pepper (stem, seeds and membrane removed)
1/4 cup minced red bell pepper
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 green onions, sliced (green tops only) or 1/4 cup finely chopped purple onion
1 small Scotch Bonnet pepper (stem, seeds and membrane removed)
Taco shells
1 pound cod fillets, rinsed and patted dry
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon garlic salt
8 corn tortillas, warmed
2 cups shredded green or red cabbage
1/2 cup crumbled cotija cheese (or queso fresco, or shredded Monterey Jack)
1 pound cod fillets, rinsed and patted dry
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon garlic salt
8 corn tortillas, warmed
2 cups shredded green or red cabbage
1/2 cup crumbled cotija cheese (or queso fresco, or shredded Monterey Jack)
Directions
- Preheat oven to 425°F. Stir together mango, bell pepper, lime juice, cilantro, onions and scotch bonnet in a medium bowl; set aside.
- Place cod on 2 large sheets of parchment paper.
- Stir together dry seasonings in a small bowl and sprinkle over cod.
- Bring edges of parchment paper together and fold twice.
- Fold ends under to enclose fish.
- Place packets on a baking sheet and bake for 15 to 18 minutes.
- Open packets carefully to let steam escape.
- Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.
Top of with some Busha Browne's Pukka Hot Pepper Sauce for a Sizzling Seafood Time!
No comments:
Post a Comment