Paleo by the Penny

Mango Salsa Fish Tacos

Mango Salsa Fish Tacos are the PERFECT summer dish! The sweet + refreshing mango salsa is magic topped over the taco seasoned cod creating the perfect taco!

CourseMain Dish
CuisineAmerican, Mexican, Summer
KeywordKeto, Paleo, Whole30

Servings	Prep Time
4people	5minutes

Cook Time

22minutes

Servings	Prep Time
4people	5minutes

Cook Time

22minutes

Ingredients

Fish

1lb frozen cod fillets(Can be fresh too, just cook for 15 minutes instead.)
1/3packet taco seasoningI use Trader Joes brand (only 70 cents!)
1/2cup almond meal
2large Eggs

Mango Salsa

1 mangodiced
2 Avocadosdiced
1/4cup diced tomatoes(measure after chopped)
1/4cup chopped cilantro(measure after chopped)
1/3 red oniondiced
1 Limejuiced
1tbsp olive oil
1pinch Salt
1/8tsp Paprika

Instructions

Pre-heat air fryer to 360 degrees. I have a Ninja Foodi, but any air fryer will work. If using a Ninja Foodi, set the setting to “air fry”.
In bowl, combine almond meal and taco seasoning. Set aside.
In a separate bowl, whisk eggs together. Set aside.
Dip cod into eggs and then roll it in the almond meal mixture.
Place seasoned cod into the air fryer and close the lid.
Air fry for 22 minutes or until the internal temperature reaches 145 degrees. (If you are using fresh or thawed cod, set the timer for 15 minutes.)
While the fish is cooking, chop up all the ingredients for the salsa and place in a bowl. I like to wait to stir the ingredients after I pour in the lime juice and olive oil. This coats the avocado a bit so it stays in its shape and doesn’t turn to mush as you mix.
Once the fish is cooked, heat up your tortillas according to the package instructions. (I just used the microwave.) Plate your fish on the tortilla and smother it with salsa! Enjoy!