California Fish Tacos With Dry-Roasted Peppers and Mango

• 400 g frozen cod (it must be frozen)
• 1 medium mango
• 1 small jalapeno pepper
• 14 teaspoon cayenne pepper
• 1 onion, cut up into wedges
• 14 cup lemon juice
• 14 cup salsa verde
• 14 cup low-fat sour cream
• 4 (6 inch) flour tortillas
• 12 cup vegetable broth

1. Microwave the cod until the ice is melted, but the fish isn't fully cooked.
2. On a frying pan on medium heat, pour in the lemon juice and then the fish.
3. Saute until the fish is almost cooked through, then turn off the heat.
4. On a cutting board, dice the mango into 1 inch cubes.
5. Also cut up the jalapeno pepper.
6. Put both of these, along with the onion wedges, in a roasting pan, and set in the oven at medium-high heat.
7. Cook for 15 minutes, or until mango and onions caramelize slightly.
8. Take the vegetables out of the oven and place them in a frying pan along with the fish.
9. Add the vegetable broth.
10. Saute for about 3 minutes.
11. Add the cayenne pepper, then spoon the mixture into the tortillas.
12. Add a tablespoon of sour cream and a tablespoon of salsa on each one before serving.
13. Bon appetit!

frozen cod, mango, pepper, cayenne pepper, onion, lemon juice, salsa verde, lowfat sour cream, flour tortillas, vegetable broth

Taken from www.food.com/recipe/california-fish-tacos-with-dry-roasted-peppers-and-mango-141538 (may not work)