Black River Fish Tacos
Flaky cod meets zesty mango salsa in corn tortillas, capturing the river's vibrant spirit. This mexican ready in about 30 minutes pairs cut into 1-inch pieces cod fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1 lb, cut into 1-inch pieces cod fillets
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
- 1 tbsp olive oil
- 4 corn tortillas
- 1 cup, diced mango
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped cilantro
- 1/4 cup lime juice
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 cup, optional sour cream
Instructions
- Step 1: Season cod pieces with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lime juice. Heat 1 tbsp olive oil in a skillet over medium-high, then cook cod for 3-4 minutes per side until opaque and flaky.
- Step 2: In a bowl, mix 1 cup diced mango, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 1/4 cup lime juice, 1/4 tsp cumin, and 1/4 tsp chili powder until combined.
- Step 3: Warm corn tortillas in a dry skillet for 15 seconds per side. Place flaked cod on each tortilla, top with mango salsa, and serve with sour cream if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Black River Fish Tacos take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Black River Fish Tacos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Black River Fish Tacos?
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 Black River Fish Tacos for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Black River Fish Tacos?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A fantastic recipe that brought the flavors of Mexico to my kitchen. My family loved it.
- ★★★★★
These tacos are a revelation! The fish was perfectly cooked and the salsa added just the right kick.
- ★★★★★
Loved it! The black river fish (whatever that is) was so tender and the avocado crema was the perfect finish.
