Flaky Fish Tacos with Papaya Salsa

Flaky Fish Tacos with Papaya Salsa

Ingredients:

For the Papaya Salsa:

• 1 Super Starr Papaya, diced
• ¼ cup red onion, diced
• ¼ cup chopped fresh cilantro
• 1 clove garlic, minced
• 1 jalapeño pepper, minced
• 1 small lime, juiced
• Pinch of salt and pepper

For the Fish Tacos:

• 1 ½ pounds cod or other white flaky fish (halibut, tilapia, etc)
• 1 tablespoon olive oil
• ½ tablespoon cumin
• ½ tablespoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon chili powder
• 2 teaspoons fresh lime juice – to garnish
• Papaya Salsa
• Corn or flour tortillas or lettuce wraps, cotija cheese, shredded cabbage, etc to assemble.

Directions:

Papaya Salsa:

1. To a medium bowl, add diced papaya, diced red onion, cilantro, minced garlic and jalapeño. Gently mix to combine. Stir in the juice of ½ lime, and ½ teaspoon salt and pepper. Mix well. Taste and season with additional lime juice, salt and/or pepper if desired. Can be made 1-2 days in advance.

Fish Tacos:

1. In a small bowl, combine cumin, garlic powder, salt, pepper and chili powder to make a spice blend. Sprinkle generously over cod and set aside.
2. Heat a medium skillet on medium-high heat. Once warm, add oil. Once hot, add seasoned cod and sear 3-4 minutes. If you flip fish and it resists, allow more time to cook. Once opaque and slightly charred in color, flip and sear 3-4 more minutes. Remove from heat and garnish with fresh lime juice. Using a fork, break apart cod into large chunks.
3. Assemble tortillas, with flaky seasoned cod, papaya salsa, cotija cheese and cabbage, if desired. Serve and enjoy.