When you want fish tacos without deep frying

Ingredients

• 1 pound Cod Fillet (skinless, cut into 4 equal pieces)
• 3 tablespoons Avocado Oil (extra‑virgin, high smoke point)
• 4 tablespoons Lime Juice (freshly squeezed (about 1 large lime))
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Mustard Powder
• 0.5 teaspoon Onion Powder
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Ground Cumin
• 0.75 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 teaspoon White Pepper
• 8 Corn Tortillas (6‑inch, preferably fresh)
• 1 Mango (ripe, diced about 1 cup)
• 0.5 cup Red Bell Pepper (diced)
• 1 Jalapeño (seeded, minced)
• 1 Avocado (diced)
• 0.25 cup Red Onion (diced)
• 0.25 cup Mayonnaise
• 1 tablespoon Sriracha Sauce
• 1 Garlic Clove (minced)
• 2 tablespoons Cilantro (chopped, optional garnish)

Instructions

1. Make the spice rub and coat the fish

   In a mixing bowl combine avocado oil, lime juice, smoked paprika, mustard powder, onion powder, garlic powder, cumin, salt, black pepper, and white pepper. Pat the cod pieces dry, then rub the mixture evenly over all sides of the fish.

   Time: PT5M

2. Sear the cod

   Heat the large skillet over medium‑high heat until shimmering. Add a thin layer of the leftover oil from the rub (about 1 tbsp). Place the cod fillets in the pan and sear 2 minutes per side, or until the flesh is opaque and flakes easily.

   Time: PT4M

   Temperature: Medium‑high heat

3. Toast the tortillas

   Remove the cooked fish and set aside. In the same skillet, add the remaining flavored oil and quickly warm each tortilla for about 30 seconds per side until lightly charred and pliable.

   Time: PT2M

   Temperature: Medium heat

4. Prepare mango salsa

   While the fish cooks, dice mango, red bell pepper, jalapeño (seeded), avocado, and red onion. Transfer to a bowl, add lime juice, a drizzle of avocado oil, and a pinch of salt. Toss gently to combine.

   Time: PT10M

5. Make sriracha mayo sauce

   In a small bowl whisk together mayonnaise, sriracha, minced garlic, and lime juice until smooth.

   Time: PT2M

6. Assemble the tacos

   Place a piece of seared cod on each warm tortilla, top with generous spoonfuls of mango salsa, drizzle sriracha mayo, and sprinkle chopped cilantro if desired.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

35g

Fat

15g

Fiber

5g