Tacos de Pescado con Salsa de Mango

Ingredientes

• 1 lb cod, cut into chunks
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon chipotle chile powder
• 1 tablespoon olive oil
• 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• 2 cups shredded cabbage
• juice from one lime
• 1/2 cup diced tomato
• 1 cup diced mango
• 2 tablespoons freshly chopped cilantro
• 2 tablespoons sliced green onions

Preparación

1. 1

   Heat skillet over medium heat. Combine fish chunks with all seasoning and toss well to coat. Drizzle skillet with olive oil. Cook fish over medium heat for 10 – 12 minutes, or until done and opaque throughout.

2. 2

   Combine shredded cabbage with vinegar and lime juice. Mix well and set aside.

3. 3

   Combine tomato, mango, cilantro and green onions. Mix well and set aside.

4. 4

   Place cabbage in tortillas. Top with mango salsa and fish chunks.