Fish Tacos

Cook Time

30 minutes

Prep Time

15 minutes

Servings

4

Ingredients

Crispy Corn Tortilla Shells:

• Vegetable, canola or peanut oil
• 12 corn tortillas
• 1lb. cod filets
• 1 tablespoon olive oil
• 1 1/2 tablespoons blackened seasoning

Mango Margarita Salsa:

• 1 cup fresh mango, peeled and diced
• 1/2 cup orange segments, chopped
• 2 tablespoons lime juice
• 1 tablespoon tequila
• 1/2 tablespoon triple sec
• 1 tablespoon fresh cilantro, chopped
• 1 red jalapeño pepper, sliced
• Salt to taste

Spicy TRUFF Sauce:

• 1/3 cup TRUFF Spicy Mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon orange juice

Instructions

1. Preheat oven to 400°F.
2. Fill a skillet with oil and bring to 350°F over medium-high heat.
3. Once hot, place a tortilla into the skillet, and fry for 15 seconds.
4. Flip the tortilla over and fold in half with tongs.
5. Fry for another 15 seconds per side until bubbly and crisp.
6. Remove from the skillet and set aside to drain on a wire rack.
7. Repeat with the remaining tortillas.
8. Place cod filets on a prepared baking sheet and drizzle each with olive oil and sprinkle with blackened seasoning.
9. Place in the oven and bake for 10-12 minutes or until the filets are cooked through.
10. Remove from the oven and set aside to rest for 10 minutes.
11. Once rested, flake into bite-sized pieces.
12. Place mango, orange segments, lime juice, tequila, triple sec, cilantro, and jalapeños in a bowl, and stir to combine.
13. Season to taste with salt.
14. Place TRUFF Spicy Mayonnaise, lime juice, and orange juice in a small bowl, whisk to combine.
15. To assemble the tacos, fill crispy shells with blackened cod, top with salsa, and drizzle with spicy TRUFF sauce.