10 tbsp fresh lime juice, divided, plus 1 lime, cut into wedges
1 tbsp safflower oil
1 tbsp chipotle chile powder
4 6-oz boneless, skinless cod fillets
1 cup peeled and finely chopped mango
1/2 cup seeded and finely chopped plum tomato
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
5 tbsp dried unsweetened shredded coconut
8 6-inch corn tortillas, heated
In a glass baking dish, whisk 4 tbsp lime juice, oil and chile powder. Add cod and marinate, turning occasionally, for 12 to 15 minutes.
Meanwhile, prepare salsa: In a medium bowl, mix mango, tomato, onion, cilantro, remaining 6 tbsp lime juice and coconut. Set aside.
Heat a grill pan on high. Add cod and remaining marinade and cook, turning once, until opaque throughout, about 4 minutes per side. (TIP: If necessary, work in batches to avoid overcrowding pan.) Transfer cod to a cutting board and cut into large flakes. Divide cod among tortillas. Top with salsa and serve with lime wedges.
While tortilla soup is usually made with cooked chicken, spicy sausage gives it a fiery kick. The garnishes are the key to making this soup healthier: Radishes and cabbage add fiber and vitamins, while the tortilla strips add complex carbohydrates and a satisfying crunch.