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Prep time: 15 minutes
Cook time: 5 minutes
1. Combine mango, avocado, onion, cilantro, garlic and lime juice in a medium bowl. Season to taste with salt, if desired; set aside.
2. Season cod with chili powder and salt, if desired. Melt Blue Band Margarine in a 12-inch non-stick skillet over medium-high heat and cook, turning occasionally, for 4 minutes or until cod flakes with a fork.
3. Spoon cod into tortillas, then top with salsa. Garnish, if desired, with cilantro. Serve with freshly squeezed lime juice.
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