Ingredients

• 1 pound cod fillets, rinsed and patted dry

• 1 tsp chili powder

• 1/2 tsp ground cumin

• 1/2 tsp Mexican oregano

• 1/2 tsp garlic salt

• 8 corn tortillas, warmed

• 2 cups shredded green or red cabbage

• 1/2 cup crumbled cotija cheese (may substitute shredded Monterey Jack)

Directions

1. Preheat oven to 425°F.

2. 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.

3. Open packets carefully to let steam escape.

4. Place equal amounts of cod in each tortilla and top with cabbage, cheese, and mango salsa.