Jordan Halley

Fish Tacos - Mango Salsa - Salsa de Aguacate

In a medium sized bowl whisk together the listed ingredients. Set aside.

Filet cod into bite sized chunks fit for tacos. Once all cut, add to the buttermilk mixture and set aside.

In a shallow bowl, add the Fish Monger breading.

Dip each piece of fish one by one into the breading and shake off excess. Add to a wire rack and set aside.

While fish rest, prepare salsa(s) and heat a medium frying pot with oil to around 360 degrees.

Once oil is hot, fry fish until golden brown and crispy, about 7 minutes.

Set cooked fish on wire rack to drain excess grease.

Plate tacos with warm tortillas, salsa de aguacate, mango salsa and cotija cheese.

To a medium sized bowl add all of the listed ingredients.

Salt and pepper to taste, about 1 tsp each or so.

Mix well and refrigerate for at least 10 minutes. Serve cold and enjoy.

To a small food processor or immersion blender combined all of the ingredients together until smooth.

Add seasoning to taste, about 1 tsp of each. Blend.

Transfer to a small bowl and refrigerate. Serve chilled and enjoy!