Are you looking for some tasty and healthy recipes? Well I have you covered below is a delicious meal made with Busha Browne Pukka Hot Pepper Sauce. Its Great for Meatless Monday or Taco Tuesday! Hope you enjoy!
- 2 large ripe mangos,
peeled, pitted and chopped
- 1/4 minced red bell
pepper
- 1 tablespoon lime
juice
- 1 small scotch bonnet
pepper (stems seeds and membrane removed)
- 2 green onions, sliced
(green tops only) or 1/4 cup finely chopped purple
onion
- 1 tablespoon chopped
fresh cilantro
- 1 pound cod fillets,
rinsed and patted dry
- 1 teaspoon chili
powder
- 1/2 teaspoon ground
cumin
- 1/2 teaspoon Mexican
oregano
- 1/2 teaspoon garlic
salt
- 8 corn tortillas,
warmed
- 2 cups shredded green or
red cabbage
- 1/2 cup crumbled cotija
cheese (or queso fresco, or shredded Monterey
Jack)
- Busha Browne Pukka Hot
Pepper Sauce
Directions: Preheat oven to
425F. Stir together mango, bell pepper, lime juice, cilantro, scotch bonnet
pepper, and onions in a medium bowl; set aside. Place cod on 2 large sheets of
parchment paper. Stir together dry seasonings in a small bowl and sprinkle over
cod. Bring edges of parchment paper together and fold twice. Fold ends under to
enclose fish. Place packets on a baking sheet and bake for 15 to 18 minutes.
Open packets carefully to let steam escape. Place equal amounts of cod in each
tortilla and ingredients and top off with Busha Browne's Pukka Hot Pepper Sauce.
Enjoy!
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