National Mango Board

Yield: 12 tacos.

3 large ripe mangos, chopped
½ cup minced red bell pepper
1½ Tbsp. fresh lime juice
1½ Tbsp. chopped fresh cilantro
3 green onions, sliced (green tops only)
1 medium jalapeno pepper, stem, seeds and membrane removed
**
1½ lb. cod fillets, rinsed and patted dry
1½ tsp. 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
12 tortillas

Stir together mango, bell pepper, lime juice, cilantro, onion and jalapeno in a medium bowl; set aside.

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.

Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla. Divide salsa and place on top of cod.