1.5 lbs. cod filet
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon ancho chili powder
1/2 teaspoons salt
1 teaspoon lime zest
2 tablespoons of olive oil

1 large mango, diced
2 tablespoons diced red onion
2 tablespoons diced fresh cilantro
1 tablespoon diced jalapeno
1 tablespoons fresh lime juice
salt to taste
1 cup thinly sliced purple cabbage
12 corn tortillas
2 avocados, sliced

3/4 cup fresh cilantro
1/4 cup fresh oregano
1 garlic clove
1 teaspoon red pepper flakes
1/4 teaspoon cumin
2 tablespoon red wine vinegar
1 tablespoon lime juice
3 tablespoons olive oil
optional garnish: fresh cilantro & sliced jalapeno

Heat grill to medium high heat (about 375-400 degrees).
In a small bowl, add cumin, smoked paprika, ancho chili powder, 1/2 teaspoon salt, and lime zest. Gently mix with a spoon.
Pat the cod dry, rub spice blend into the fish.
Drizzle olive oil over both sides of the fish.
Place fish on the grill and grill for 3-5 minutes per side. (DO NOT TOUCH WHILE IT’S GRILLING OR YOU’LL HAVE A MESS)
Once fish is done, remove from the grill and let rest.
In the meantime, to a small bowl add mangos, red onion, fresh cilantro, jalapeno, lime juice, and salt to taste. Gently toss to mix all the ingredients. Set aside.
Make the chimichurri: to a small food processor add 3/4 cup fresh cilantro, fresh oregano, garlic clove, red pepper flakes, 1/4 teaspoon cumin, red wine vinegar, and 1 tablespoon of lime juice. Blend until the herbs are finely chopped. Add in the 3 tablespoons of olive oil, pulse until everything is combined.
Assemble your tacos: add one corn tortilla, 1-2 oz. of cod, top with mango salsa, purple cabbage, 2 slices of avocado, and chimichurri sauce.

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