Fish Tacos w/ Mango Pico de Gallo

Fish tacos are a mainstay of coastal restaurants. We love to pair local lingcod or rockfish with mango pico de gallo, as it adds a sweet zip that complements the fish without overshadowing it.

---

TIME: 20 minutes

SERVING SUGGESTION: 2 tacos per person

---

FROM YOUR PANTRY

• 2-3 tbsp olive oil for cooking

• Cilantro (optional)

• Flour & oil for frying (optional)

IN THE BOX

• Rockfish

• Cajun Spices

• Mango Pico de Gallo

• Salsa Verde

• Cotija Cheese

• Flour Tortillas

• Radish

• Lime

STEPS

1. Season the fish with the Cajun spices and salt (the Cajun seasoning does not have salt).

2. Cut the lime into quarters and the radish into thin slices.

3. Cook the fish: at the restaurant, we fry the fish. You can cook it in a pan or fry it.

   1. To pan-sear: Heat a nonstick sauté pan over medium-high heat. Heat 2 tbsp oil until shimmering but not smoking. Add the fish to the pan and cook for 4 minutes undisturbed. You want to crisp up and brown each side a little. Flip the fish over and cook another 2 minutes. Remove from the pan to a plate lined with paper towels to drain excess oil.

   2. To fry: Coat the fish well in flour seasoned with salt, shaking excess flour off.

      1. Deep fryer: Heat frying oil to 375°F, then fry in batches until crispy and cooked through; about 4 minutes.

      2. Air fryer: Heat your air fryer to 350°F. Place the fish in the basket and cook for 6 minutes. Flip the fish and cook for an additional 3-5 minutes until fish is cooked through and becomes crispy.

4. Heat the tortillas by toasting with a little oil in a nonstick pan or electric skillet. Alternatively, you can microwave them between layers of paper towels for 45 seconds.

5. Assemble the tacos: on each tortilla, drizzle ½ tbsp salsa verde down the center. Place a heaping spoonful of fish in the center. Top with mango pico de gallo and cotija cheese. Finish with more salsa verde and cilantro, if desired. Serve with quartered limes and radishes