3 large ripe mangos, chopped
½ cup minced red bell pepper
1½ Tbsps. fresh lime juice
1½ Tbsps. chopped fresh cilantro
3 green onions, sliced (green tops only)
1 medium jalapeño pepper, stem, seeds, membrane removed
1½ lbs. cod fillets, rinsed, patted dry
1½ tsps. chili powder
¾ tsp. ground cumin
¾ tsp. Mexican oregano
½ tsp. garlic salt
12 corn tortillas, warmed
3 cups shredded green or red cabbage
¾ cup crumbled cotija cheese
1. For the salsa: Stir together mango, bell pepper, lime juice, cilantro, onion and jalapeno in a medium bowl; set aside.
2. For the fish: 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 at 425°F for 15 to 18 minutes.
3. Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla. Divide salsa and place on top of cod with cabbage and cheese.
Recipe and photo: The National Mango Board