Bammy-Style Fish Tacos with Mango-Avocado Salsa
Crispy cassava bread (bammy) wraps filled with citrus-marinated fish and a vibrant mango-avocado salsa, capturing Puerto Rican coastal flavors. This puerto rican-inspired sheet pan (gluten free) ready in about 45 minutes blends cod fillets, lime juice, medium avocado into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 490 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz cod fillets
- 2 tbsp lime juice
- 1/2 medium avocado
- 1/2 cup diced mango
- 1/4 cup finely diced red onion
- 1 cup cassava flour
- 1/2 cup water
- 1 tbsp olive oil
- 1 tsp lime zest
- 1/4 tsp salt
Instructions
- Step 1: Pat cod dry, then rub with 2 tbsp lime juice, 1/4 tsp salt, and 1 tsp lime zest. Let marinate for 15 minutes while preparing other components.
- Step 2: Make bammy: Whisk cassava flour, 1/2 cup water, and 1/4 tsp salt in a bowl until smooth. Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Pour 1/4 cup batter into skillet to form a thin circle; cook for 3-4 minutes per side until golden and crisp, repeating until all batter is used.
- Step 3: In a bowl, combine diced mango, 1/2 diced avocado, 1/4 cup diced red onion, 1 tbsp lime juice, and a pinch of salt. Toss gently to mix; set aside.
- Step 4: Return skillet to medium heat. Cook marinated cod for 3-4 minutes per side until opaque and flaky, using a spatula to break into chunks.
- Step 5: Assemble tacos: Place one crisp bammy round on a plate, top with 2-3 pieces of cod, then spoon mango-avocado salsa over the top. Serve immediately while bammy is still warm and crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bammy-Style Fish Tacos with Mango-Avocado Salsa take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Bammy-Style Fish Tacos with Mango-Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Bammy-Style Fish Tacos with Mango-Avocado Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bammy-Style Fish Tacos with Mango-Avocado Salsa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bammy-Style Fish Tacos with Mango-Avocado Salsa gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
