Farm to Feast: Fish Tacos with Mango Salsa


With the tease of the warmer weather, we felt like dining as if it were summer. This is an easy, fast dinner. If you or your kiddos aren't a fan of fish, you can use chicken or steak.


1 lb cod filet

2 tsp fresh lime juice

1 garlic clove, minced

1/2 tsp salt

1/4 tsp freshly ground pepper

2 tbsp chopped fresh cilantro (feel free to omit if not a fan!)

For the salsa:

1 1/2 cup fresh mango, diced

1/4 cup red pepper, diced

1/4 cup red onion, diced

1/4 cup chopped fresh cilantro

1 tbsp fresh jalapeno, chopped fine

2 tbsp fresh lime juice

1/2 tsp kosher salt

Freshly ground black pepper

Corn tortillas


Place the cod in a large ziploc bag. Add the lime juice, salt, pepper, garlic and cilantro. Zip bag and shake to combine and cover the fish. Massage a bit to get the flavors into the fish. Marinate for 20 minutes.

Preheat the grill.

Combine mango, peppers, onion with the lime juice. Add salt and pepper and season to taste.

Place the cod on a piece of heavy duty aluminum foil. Spray with foil with non-stick spray. Grill the fish over medium-heat for 3-5 minutes per side. It's okay if the fish starts to fall apart--that's perfect for tacos!!

Remove from the grill and assemble your tacos!  Warm your tortillas by wrapping them in paper towels and microwaving for 20-30 seconds. Serve with black beans and rice!