Cod Tacos with Mango Salsa

These bright, spicy tacos get their Latin flavor from a mixture of orange and lime juices, herbs, and spices. You might want to wear gloves or a small plastic bag over your hand to cut the chile, the oils from the chile can burn your skin.

Serves 4

For the salsa

½ cup fresh orange juice

¼ cup fresh lime juice

½ small red onion, quartered lengthwise and very thinly sliced

½ small habanero chile, seeded and minced

1½ tsp. dried Mexican oregano

½ tsp. kosher salt

1 ripe mango, cut into ½-inch pieces

1 ripe tomato, cut into ½-inch pieces

For the fish

4 6 oz. boneless skinless cod fillets

2 tsp. taco seasoning

1 tsp. garlic powder

2 Tbsp. olive oil

For assembly

12 6-inch corn tortillas

2 ripe avocados, thinly sliced

2 radishes, cut into matchsticks

For the salsa

Combine the orange and lime juices, onion, chile, oregano, and salt in a bowl. Let sit until the onion turns pink, about 20 minutes. Stir in the mango and tomato.

For the fish

Pat the fish dry and season all over with the taco seasoning, garlic powder, and salt. Heat the oil in a nonstick skillet until shimmering. Sear the fish on both sides until cooked through, about 8 minutes. Remove the fish and wipe out the skillet.

Assemble the tacos

Set the skillet over medium heat. Working in batches, heat the tortillas in a single layer, turning once, until soft with brown spots appear. Place the hot tortillas in a clean kitchen towel to keep warm. 

Cut each fish into 3 equal pieces and distribute among the tortillas. Top with the salsa, garnish with the avocado and radishes.