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Friday, March 8, 2013

Black Cod Tacos with Black Bean Mango Salsa

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 When Alaska Seafood offered to send me a sample of their black cod, I pictured a small box of dry ice arriving with a small fish sample inside. I think my eyes about bugged out of my head when I saw a giant box of dry ice filled with three huge black cod filets inside. Apparently Alaska Seafood and I have different opinions about what constitutes a "sample".

Obviously I'm not complaining...I was thrilled with the arrival of the fresh seafood, something we lack in the midwest. I tucked two of the fish away in the freezer, but with the third I had one thing in mind: fish tacos.
My husband Ryan is a bit of a fish taco connoisseur...if you can be a connoisseur for loving a dish and ordering it whenever possible! When he used to travel to San Diego for work frequently, he would always come home with tales of the latest and greatest fish tacos he enjoyed (granted, they were never as good as the ones we ate in San Diego!). Since I consider him the expert, I begged him let him take the lead on this meal. I cooped up in our office working on a presentation for school and he went to work in the kitchen!

The end result was deceiving. If I hadn't been sitting in a sweatshirt and long pants listening to the howling winds while I ate these, I might've been convinced we were somewhere on the coast, eating fish caught just that morning! The fish was fresh (and much preferred to any fried fish taco!), the Greek yogurt sauce spiced things up, and the black bean mango salsa brought an overall brightness to the dish.  We ate them on flour tortillas, since we had them on hand, but I recommend corn tortillas, which are my personal favorite when it comes to fish tacos! Much as I'm excited to experiment with our remaining black cod from Alaska Seafood, I'm tempted to make this exact dish two more times!

One Year Ago: Dried Berry Wheat Germ Muffins
Two Years Ago: Cake Batter Ice Cream
Three Years Ago: Coconut Chicken Chili

Black Cod Tacos with Black Bean Mango Salsa

-1 lb black cod filet
-1 tbsp olive oil
-salt & pepper
-1/2 head purple cabbage, thinly sliced
-2 limes
-1 mango, chopped small
-1 can black beans
-1/2 red onion, diced
-1/2 cup chopped cilantro
-1 avocado, peeled and diced
-1/2 cup Greek yogurt
-cumin, to taste
-chili powder, to taste
-flour or corn tortillas

1. Preheat oven to 350F. Line baking sheet with foil and place fish, skin side down, on the baking sheet. Brush with olive oil and season with salt and pepper. Bake for 20-30 minutes, until fish flakes easily.
2. While fish is baking, combine black beans, mango, red onion, avocado, and cilantro in a medium bowl. Add the juice of one lime and season with salt. Set aside. In a small bowl, combine Greek yogurt with juice from half a lime. Season with cumin and chili powder, to taste.
3. Flake fish from skin and remove bones. Add to a medium bowl and season with chili powder and cumin.
4. Serve fish on tortillas with sliced cabbage, mango salsa, and Greek yogurt sauce. Serve with additional limes, if desired.

This post is not sponsored by Alaska Seafood. Although they sent me the fish at no cost, all thoughts and opinions are my own!