• 2 cups
    Mango Chunks (807), thawed & chopped
  • 1/4 cup
    red onion, finely chopped
  • 1
    small jalapeño, stemmed, seeded and finely chopped
  • 1 tsp
    lime zest
  • 2 Tbsp
    lime juice
  • 1/4 cup
    cilantro, finely chopped
  • 1
    large avocado, halved, pitted, peeled and chopped
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup
    sour cream
  • 1/4 cup
    salsa verde
  • 8
    6-inch corn or flour tortillas
  • 8
    Beer-Battered Alaska Cod Fillets (515), prepared according to package instructions
  • Napa cabbage, chopped or shredded


1.     Toss together mango, red onion, jalapeño, lime zest and juice, and chopped cilantro. Fold in avocado and season with salt and pepper.

2.     Mix sour cream with salsa verde. Season with salt and pepper.

3.     Top tortillas with chile verde sour cream, a piece of fish, some mango-avocado salsa, cabbage and small cilantro springs.

Tip: If desired, serve with hot sauce and lime wedges for presentation and flavor. 

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