Fish Tacos w/ Black Bean Mango Salsa & Cabbage Slaw

Ready in 30 Minutes  |  For the best experience, please skim through the steps before you start cooking. 


Unpack Your Kit Ingredients

TACOS:
4 oz. cod fillets (Seattle Fish Co.)
mango juice (Naked)
fish taco spice mix (Happy Food Co.)
flour tortillas
avocado
queso fresco

CHILI MAYO:
sour cream
yuzu mayo
local gochujang sauce (Born with Seoul)
lemon juice

SALSA:
lime juice crystals
organic black beans (Green Valley Organics)
mango
chopped red onion
chopped cilantro
chili powder
garlic olive oil (Round Pond)

SLAW: 
lime juice crystals
shredded cabbage
chopped green onion
diced jalapeño
white wine vinegar
local honey (Good Natured Family Farms)

*If the oil has solidified in the fridge, place the sealed container in a cup of warm water.


Grab Your Cookware and Staples

shallow pyrex dish
2 small bowls
2 medium bowls
colander
cutting board & knife
salt & pepper


Step 1: Bake the Cod 

PREHEAT the oven to 425 degrees.

PLACE the cod fillets in a pyrex dish and cover with mango juice and fish taco spice mix.

MARINATE at room temperature for 15 minutes.

BAKE the cod for 20 minutes or until it flakes easily with a fork. 

 

★ CHEF RECOMMENDED MARINADE: If you have some tequila on hand, use 1 oz. in place of the mango juice.


Step 2: Mix the Chili Mayo

While the cod bakes...

COMBINE the following ingredients in the first small bowl: sour cream, mayo, gochujang sauce and lemon juice in a small bowl. 


Step 3: Prepare the Salsa

MIX the lime juice crystals with 2 tablespoons of warm water in second small bowl until dissolved.

DRAIN and rinse the black beans in a colander. 

COMBINE the following ingredients in the first medium bowl: mango, red onion, cilantro, chili powder, garlic olive oil, HALF the black beans and HALF the lime juice.

SEASON to taste with salt and pepper.


Step 4: Stir Together the Slaw

COMBINE the following in second medium bowl shredded cabbage, green onion, jalapeño, white wine vinegar, honey and REMAINING lime juice in a small bowl.

SEASON to taste with salt and pepper.


Step 5: Chop the Avocado

SLICE the avocado lengthwise and remove the pit.

PEEL and chop the avocado.


Step 6: Serve It Up

FLAKE the fish and divide it evenly among the tortillas.

SERVE the fish tacos with salsa topped with chili mayo, chopped avocado and queso fresco.

ENJOY the salsa and slaw on the side or piled onto the tacos -- your choice!

 

★TIP : We highly recommend a tasty margarita with this meal.


Good Food for Real People

At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.

We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.

— Chef K

 

Show and Tell

Post your dinner pics on Twitter and Instagram using #getsomehappy.

Or share your feedback directly with us.

 

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