Black River Fish Tacos
Flaky cod meets zesty mango salsa in corn tortillas, capturing the river's vibrant spirit. This mexican-inspired 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.
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
- ★★★★★
Loved it! The black river fish (whatever that is) was so tender and the avocado crema was the perfect finish.
- ★★★★★
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.
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