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Fish Tacos with Black Bean & Mango Salad

Today's summery recipe features our Pacific Cod and comes from Sharing Plate… the inspiring food blog by cooking coach Monica Puri Bangia.

She's an incredibly versatile chef who studied at the French Culinary Institute in New York City.

Monica makes her home in northern New Jersey, about 15 miles west of Manhattan, and makes simple but palate-pleasing dishes with superior, healthy ingredients.

Here's how Monica describes the path she took to arrive at this delicious recipe:

“I love ordering fish tacos in Mexican restaurants. I remember eating my first fish tacos years ago in Los Angeles when my husband was on a project there for a few months and I would go visit him every few weeks.

“Those tacos were out of this world. I have never had better ones since… especially here in the Northeast.

“Since I have no plans on going to California any time soon, I decide to make the tacos at home.

“I marinated the fish in lemon juice, salt and some olive oil. I then drenched the pieces in some flour and lightly sautéed the fish. The ones you get in the restaurants are fried. I wanted mine lighter and healthier so I merely sautéed them.

“I made a fresh, delicious tomato salsa and cut up some avocado chunks. Since my daughter doesn't like anything very tart, I served her the fish in the tortillas without the condiments.

“We enjoyed the tacos with all the condiments and a delicious bean salad on the side.”

(See Black Bean & Mango Salad, below).

Fish Tacos with Tomato Salsa and Avocado Chunks
By Monica Puri Bangia

1 pound Alaskan cod, cut into 2 inch pieces
Juice of one lemon
1 teaspoon salt
2 teaspoons organic extra virgin olive oil or macadamia nut oil

  • Mix the lemon juice, salt, and oil and add to a zip lock bag. Add the fish and marinate for 2-3 hours in the fridge.

1 cup all-purpose flour
3 tablespoons organic extra virgin olive or macadamia nut oil

  • Take the fish pieces out of the marinade and coat with the flour. Heat a non-stick frying pan with the oil. Sauté the fish on both sides till golden brown, 34 minutes on each side (depending on the thickness). Keep aside.

Tomato Salsa

3 medium tomatoes, cut in half and seeds taken out and cut into a dice
3 green onions, chopped
2 garlic cloves, minced
Juice of one large or two small lemons
1 teaspoon adobo sauce (you can add a chipotle as well- depending on spice level wanted)
1/2 cup cilantro, chopped
1 teaspoon sea salt

  • Add the tomatoes to a medium bowl. Add the green onions, garlic, lemon juice, adobo sauce, cilantro and salt. Mix well and let sit for an hour.

Avocado Chunks

2 avocados cut into one-inch pieces
Juice of two limes
1 teaspoon sea salt

  • Add the avocadoes, lime-juice and salt in a small bowl. Mix well and keep aside.


6 small corn tortillas

  • Heat the tortillas and place 2-3 fish pieces on top. Serve with tomato salsa and avocado chunks.

“This salad is perfect for summer time… no cooking involved. Just put some ingredients together and make your vinaigrette and you have a great side dish to complement anything at all. It is even great as a light meal at the end of the day or for lunch with a fried egg on top.

“I made it with the fish tacos. I was going to make a simple green salad but then thought of doing a bean salad instead. I had mangoes and sweet peppers in my fridge and paired them with green onions and cilantro. I always have different kinds of canned beans in my pantry. Beans are super healthy and add great texture to any dish.

“The dressing was simply, lime juice, honey, roasted cumin and olive oil. You can't get this delicious vinaigrette out of a bottle and yet it is so simple to make. I added the dressing to the salad and let it sit for a few hours before serving it with the delicious tacos.

“It was a big hit… super healthy and delicious… and best of all, very easy to make.”

Black Bean and Mango Salad
By Monica Puri Bangia

1 (15 oz) can black beans, rinsed out
2 mangoes, peeled and cut into bite sizes
4 green onions, chopped
3 garlic cloves, minced
1 orange or yellow pepper, chopped
1/2 cup cilantro, chopped

  • Add the black beans, mangoes, green onions, garlic, pepper and cilantro into a medium serving bowl.

Salad Dressing

Juice of two limes
2 teaspoons honey
1 teaspoon roasted organic cumin (powdered)
2 teaspoons sea salt
2 tablespoons organic extra virgin olive oil

  • Add the lime-juice, honey, cumin and salt into a small bowl. Drizzle the oil slowly until the dressing is emulsified.
  • Add to the beans and mix well. Let the salad sit for 1‒2 hours before serving.


  • 1 pound Alaskan cod, cut into 2 inch pieces
  • Juice of one lemon
  • 1 teaspoon salt
  • 2 teaspoons organic extra virgin olive oil or macadamia nut oil
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