Cabbage-Leaf Tacos with Cod and Mango Salsa

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After avoiding fruit for most of the winter, I am happy the summer is here and all of my favorite tropical fruits are on sale once again! While I try not to go nuts on fruit on a daily basis, I enjoy using some occasionally to compliment a nice fresh meal, especially in the spring and summer. This is a simple but tasty way to enjoy cod – the dish has a hint of sweetness from the mango salsa and a little crunch from a cabbage “taco” shell.

cabbage leaf tacos

Cabbage-Leaf Tacos with Cod and Mango Salsa
Prep time
Cook time
Total time
Serves: 3-4
  • For the Salsa:
  • 1 mango, peeled, pitted and diced
  • 1 avocado, peeled, pitted and diced
  • ¼ cup fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 lime, juiced
  • ⅛ teaspoon sea salt
  • For the Tacos:
  • ½ teaspoon sea salt
  • ¼ teaspoon ginger powder
  • ¼ teaspoon garlic powder
  • 16-24 oz cod fillet
  • 1 tablespoon coconut oil
  • 1 red cabbage, outer leaves carefully removed
  • 1 cup romaine, shredded
  • 1 lime, juiced
  • a few sprigs cilantro, for garnish
  1. Combine the salsa ingredients in a small bowl and refrigerate.
  2. Wash, dry, and debone the cod fillets.
  3. In a small bowl, combine the sea salt, ginger, and garlic powders. Sprinkle the mixture on both sides of the fish, spreading with your fingers.
  4. Heat the coconut oil in a cast-iron skillet on medium-high heat, and when it is ready, cook the fish for a few minutes per side, or longer depending on the thickness of the fillet. It is finished when the fish easily flakes. Remove from the pan and place in a small bowl, breaking up the flakes of fish and coating with lime juice.
  5. Assemble a taco with a cabbage leaf, lettuce, fish, and mango salsa, garnishing with cilantro leaves.


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