Last but not least, let's spice things up with Spicy Black Cod Tacos topped with a bright Mango Salsa. Taco night just got a serious upgrade!
Ingredients:
- 4 black cod fillets
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
Mango Salsa:
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/2 red onion, finely chopped
- Juice of 1 lime
- Fresh cilantro, chopped (about 1/4 cup)
- Salt to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Rub the spice mixture over the black cod fillets.
- Place the fillets on a baking sheet and bake for 10-12 minutes, until the fish is flaky.
- While the fish is baking, prepare the mango salsa by combining mango, red bell pepper, red onion, lime juice, cilantro, and salt in a bowl.
- Warm the corn tortillas in a dry skillet or in the oven.
- Assemble the tacos by placing a piece of black cod on each tortilla and topping with mango salsa.
- Serve with a squeeze of lime and extra cilantro for a zesty finish.
So there you have it, four deliciously fresh and flavorful recipes to showcase the incredible taste of Alaskan line-caught black cod. Whether you're grilling, baking, or going raw with ceviche, this versatile fish is sure to impress. Happy cooking, and enjoy the ocean's finest!
