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Sunshine Cod Tacos with Mango Slaw & Avocado Crema

Escape to the coast with these incredibly fresh and vibrant fish tacos. Lightly pan-seared cod, seasoned with a smoky, salt-free ancho rub, is paired with a sweet and crunchy mango-jicama slaw and a cooling avocado crema. It's a healthy, satisfying, and beautiful meal that comes together in just 35 minutes.
Course Main Course
Cuisine Coastal Mexican-Inspired
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 (3 tacos each)
Calories 636kcal

Ingredients

For the Smoky Cod:

  • 2 skinless cod fillets about 6 oz / 170 g each, patted thoroughly dry
  • 2 tsp 10 mL extra-virgin olive oil
  • For the Salt-Free Spice Blend:
  • ¾ tsp 1.8 g ancho chili powder
  • ½ tsp 1.2 g smoked paprika
  • ½ tsp 1.5 g garlic powder
  • ½ tsp 1.2 g onion powder

For the Mango-Jicama Slaw:

  • 1 cup 120 g jicama, cut into matchsticks
  • ½ cup 80 g ripe mango, finely diced
  • ¼ cup 40 g red onion, thinly sliced
  • 2 tbsp 8 g fresh cilantro, chopped
  • 1 tbsp 15 mL fresh lime juice

For the Avocado Crema:

  • ½ small ripe avocado
  • ¼ cup 57 g plain non-fat Greek yogurt
  • 2 tbsp 8 g fresh cilantro leaves and tender stems
  • 1 tbsp 15 mL fresh lime juice
  • 1 tsp 3 g jalapeño, minced (optional)
  • ¼ cup 60 mL cool water, as needed for thinning

For Assembly:

  • 6 small "No Salt Added" corn tortillas
  • Lime wedges for serving

Instructions

  • Prepare the Slaw: In a medium bowl, combine the jicama matchsticks, diced mango, thinly sliced red onion, 2 tablespoons of chopped cilantro, and 1 tablespoon of lime juice. Toss gently to combine and set aside for the flavors to meld.
  • Make the Avocado Crema: In a small food processor or blender, combine the avocado, non-fat Greek yogurt, the remaining 2 tablespoons of cilantro, 1 tablespoon of lime juice, and the optional minced jalapeño. Blend until completely smooth, adding the cool water 1 tablespoon at a time until you reach a smooth, drizzlable consistency.
  • Warm the Tortillas: Place the corn tortillas on a dry, hot griddle or skillet over medium-high heat. Warm for about 45 seconds per side, until pliable and lightly browned. Stack the warmed tortillas and wrap them in a clean kitchen towel to keep warm.
  • Cook the Cod: In a small dish, stir together the ancho chili powder, smoked paprika, garlic powder, and onion powder. Evenly sprinkle the salt-free seasoning over all sides of the dry cod fillets. Heat the olive oil in the same skillet over medium-high heat. Carefully place the seasoned cod in the pan and cook for 3-4 minutes per side, until opaque and it flakes easily with a fork.
  • Assemble and Serve: Transfer the cooked cod to a plate and use a fork to break it into large chunks. To build your tacos, place a generous amount of the slaw onto each warm tortilla. Top with the flaked cod and finish with a drizzle of the avocado crema. Serve immediately with fresh lime wedges on the side.

Notes

Nutrition Information

Per serving (3 tacos)
  • Calories: 636 kcal
  • Total Fat: 24 g
  • Saturated Fat: 3.9 g
  • Sodium: 137 mg
  • Total Carbohydrate: 53 g
  • Dietary Fiber: 9 g
  • Total Sugars: 8 g (0 g Added Sugar)
  • Protein: 49 g