MANGO SALSA2 large ripe mangos, peeled, pitted and chopped1/4 cup minced red bell pepper1 tablespoon lime juice1 tablespoon chopped fresh cilantro2 green onions, sliced (green tops only)1 small jalapeno pepper, stem, seeds and membrane removed
TACOS1 pound cod fillets, rinsed and patted dry1 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon Mexican oregano1/2 teaspoon garlic salt8 corn tortillas, warmed2 cups shredded green or red cabbage1/2 cup crumbled cotija cheese (may substitute shredded Monterey Jack)
Preheat oven to 425°F. Stir together mango, bell pepper, lime juice, cilantro, onions 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 for 15 to 18 minutes. Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.
Nutrition per serving: 337 calories (21% calories from fat), 8 g total fat, 65 mg cholesterol, 285 mg sodium, 45 g carbohydrates, 7 g fiber, 29 g protein