It’s always satisfying to come up with a new but simple recipe. I pretty much always buy the same groceries for several reasons: we have a variance of food allergies and food needs due to medical issues, I know our stores carry these items year round, they are cost effective, and I know my whole family will eat said food, haha!
When I do get hankering for something new, I try and come up a twist on some dish we eat on the regular, because who has time to do anything more elaborate, honestly? Friday is our pasta or fish day. Sometimes it’s salmon, sometimes it’s cod, and I have to admit, my cod recipes are… limited. And by limited I mean I usually just bake it and call it good 😬. Until now!
Fish Tacos
Taco filling
5 medium cod fillets (I get mine from Costco in the frozen section)
1 cup diced mango
1 large avocado diced
1 medium white onion diced
Wraps
1 head organic iceberg lettuce
Sauce
3 TBS Dijon mustard
2 TBS plain coconut yogurt
Splash of lemon juice
Pinch of salt
Directions:
Thaw the cod in the fridge for a few hours, then bake on a rimmed cookie sheet at 350 until flaky.
Remove the fish and gently break apart the fillets into small pieces in a mixing bowl.
While the fish is baking dice the avocado and sprinkle with lemon or lime juice. Dice the mango and set aside. Dice the onion and set aside.
Wisk the mustard, yogurt, lemon juice, and salt together in a small bowl.
For the wraps, peel off leaves of lettuce, keeping them as whole as possible so they will hold the fillings well.
Serve as a taco bar (the kids love making their own!) and enjoy!
