Page 10 April 1, 2021
No need to go out to enjoy tasty fish tacos when you can make them right in your own kitchen. The secret ingredient is the Peach & Mango Jalapeño Salsa,
it adds a fresh burst of flavor to the cod that is refreshingly delicious. The combination of flavors is what will have you making these tacos again and again.
Ingredients Directions
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• 2 cups shredded red cabbage
• 1 jar (15 ounces) Pace® Peach Mango
Jalapeño Salsa
• 1 1/4 pounds cod or tilapia
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 8 flour tortilla or corn tortillas (6-inch),
warmed
• 1 cup crumbled cotija cheese or feta
cheese
• 1/4 cup chopped fresh cilantro
Fish Tacos with
Peach Mango Salsa
Provided by Campbell Soup Company
• Step 1: Stir the cabbage and 1/2 cup salsa in a medium bowl. Season the fish with the cumin.
• Step 2: Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 3 minutes per side or until
the fish flakes easily when tested with a fork. Add 1/2 cup salsa. Break the fish pieces up with a fork and stir to coat.
• Step 3: Spoon about 1/3 cup fish mixture into each tortilla. Top each with about 1/4 cup cabbage mixture and
2 tablespoons cheese. Top with the remaining salsa. Sprinkle with the cilantro and fold the tortillas around the filling.
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