California Fish Tacos With Dry-roasted Peppers And Mango

Total Time: 43 mins Preparation Time: 10 mins Cook Time: 33 mins

Ingredients

• 400 g frozen cod (it must be frozen)
• 1 medium mango
• 1 small jalapeno pepper
• 1/4 teaspoon cayenne pepper
• 1 onion, cut up into wedges
• 1/4 cup lemon juice
• 1/4 cup salsa verde
• 1/4 cup low-fat sour cream
• 4 (6 inch) flour tortillas
• 1/2 cup vegetable broth

Recipe

• 1 microwave the cod until the ice is melted, but the fish isn't fully cooked. on a frying pan on medium heat, pour in the lemon juice and then the fish. sauté until the fish is almost cooked through, then turn off the heat.
• 2 on a cutting board, dice the mango into 1 inch cubes. also cut up the jalapeño pepper. put both of these, along with the onion wedges, in a roasting pan, and set in the oven at medium-high heat. cook for 15 minutes, or until mango and onions caramelize slightly.
• 3 take the vegetables out of the oven and place them in a frying pan along with the fish. add the vegetable broth. sauté for about 3 minutes. add the cayenne pepper, then spoon the mixture into the tortillas. add a tablespoon of sour cream and a tablespoon of salsa on each one before serving. bon appetit!