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Jalapeno-Crusted Broiled Cod with Mango Salsa

Crispy broiled fish with creamy jalapeno undertones topped with zesty homemade salsa.

Does it get any better than that?

What if I told you it took all of 15 minutes to put together…

Winnner winner fish dinner!

Fish can be one of those “I don’t cook it cause I know I would fail” foods.

Stop that.

It’s easier than chicken in my opinion…

And this simple recipe in particular couldn’t be more fool proof.

First of all, it only requires 3 ingredients: a fish fillet (I get mine from Thrive Market), Zubiate’s Cocina Creama, and Beanfields Jalapeno Chips.

Smear the creama over the fish fillet. It’s going to act like glue for those crispy crushed tortilla chips. But unlike glue – it’s the most deliciously spicy vegan creama you’ll ever get your hands on!

How do I make tortilla bread crumbs Katie?

Very scientifically.

Crush them.

Then press onto your fillet.

Then all you’ve gotta do it pop it in the oven!

I usually broil fish when I cook it in the oven. Why? It will quickly crisp the outside without over-cooking the flesh of the fish.

And it only takes about 10 minutes!

Now let’s talk about what’s goin on on top of the fish.

Fresh mango salsa!

Again, so simple and delicious and you’ll probably be eating it straight up with a spoon…

At least I did.

Can you believe all of this produce was from Misfits Market?!

Talk about gorgeous!

The “secret sauce” of this pico combines salsa, cumin, garlic, fresh cilantro, and lime juice.

Mix the sauce. Add the veggies and mango.

And dig in!

Just make sure to save some for your fish…

Jalapeno-Crusted Broiled Cod with Mango Salsa

Nothing better than a fresh, flavor-packed 15-minute meal! Perfect for weeknights, summertime, really all the time!


  • 1 fish fillet *I used Cod
  • 2 tbsp Zubiates Cocina Vegan Crema
  • 1/3 cup crushed Beanfield’s Jalapeno Chips
  • 1 mango
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 5 green oinions
  • 2 garlic cloves
  • 1/2 tsp cumin
  • 1/3 cup salsa
  • fresh lime juice
  • fresh cilantro


  • Coat the fish fillet with the creama.
  • Press the tortilla crumbs onto the fillet.
  • Broil for about 10 minutes.
  • Mix the salsa ingredients together.
  • Serve it up!


*fish best eaten right after cooking
*salsa will keep for a week in the fridge

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