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Soft Fish Tacos with Jicama-Mango Salad

  • Cooking time5 min
  • Prep time20 min
  • Portions 2
recipe image Soft Fish Tacos with Jicama-Mango Salad

Ingredients

  • 1 mango, peeled and chopped
  • 1/2 small jicama or Gala apple, peeled and juliened (1/8 x 1/8 x 3-inch/0.3 x 0.3 x 7.5 cm strips) (about 2 cups/500 mL)
  • 2 Tbsp. (30 mL) lime juice, divided
  • 2 Tbsp. (30 mL) chopped fresh cilantro, divided
  • 8 ounces (227 g) cod fillet, cut into 2-inch (5 cm) chunks
  • 1/2 tsp. (2 mL) chili powder
  • 1 clove garlic, finely chopped
  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 4 corn tortillas, warmed

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Toss mango, jicama, 1 Tbsp. (15 mL) lime juice and 1 Tbsp. (15 mL) cilantro in medium bowl; set aside.
  2. Season cod with remaining 1 Tbsp. (15 mL) lime juice, chili powder and garlic. Melt Becel® Buttery Taste margarine in large skillet over medium-high heat and cook cod, stirring occasionally, until cod flakes with a fork, about 4 minutes.
  3. Spoon cod into tortillas, then sprinkle with remaining cilantro. Serve with jicama-mango salad.
*Becel® Gold in Quebec.