Bright, tangy, and perfectly spiced – cod marinated in Mango Chutney and paired with a bold Roasted Garlic Achaar crema. A flavor-packed twist on seafood!
Mango Chutney Fish Tacos
Ingredients
2 tablespoon extra virgin olive oil
1/3 cup Sweet Mango Chutney or Spicy Mango Chutney
salt
ground black pepper
2 tablespoon Greek yogurt or sour cream
3-4 teaspoon Roasted Garlic Achaar
8 corn tortillas
shredded veggies (i.e. red cabbage)
cilantro, chopped
feta, crumbled
Method
In a medium shallow bowl, whisk together the oil and Brooklyn Delhi Mango Chutney. Add the cod, tossing until evenly coated, and let it marinate for 15 minutes.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Remove the cod from the marinade and season both sides with salt and pepper.
Place the fillets flesh-side down in the skillet and cook until opaque and cooked through, about 3 to 5 minutes per side. Let the fish rest for 5 minutes before flaking it with a fork.
In a small bowl, mix together Greek yogurt or sour cream with Brooklyn Delhi Roasted Garlic Achaar. Taste the mixture and add more achaar if you want extra heat.
Warm the tortillas and assemble the tacos with flaked fish, shredded veggies, cilantro, feta, and the garlic achaar crema.
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