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Baja Fish Tacos with Sweet Mango Salsa

Serves12
IngredientsSeafood, Vegetables, Fruits
Day PartDinner
Menu PartSandwich/Wrap
Cuisine TypeMexican

Ingredients

For mango salsa:
4 large ripe mangos, peeled and chopped
1⁄2 cup minced red bell pepper
2 tbsp. lime juice
2 tbsp. chopped fresh cilantro
4 green onion tops, sliced
1 or 2 small jalapeño peppers, chopped finely

For fish tacos:
2 lb. cod fillets, rinsed and patted dry
2 tsp. chili powder
1⁄2 tsp. each: ground cumin, Mexican oregano and garlic salt
12 corn tortillas, warmed

For service:
3 cups shredded cabbage
1 cup crumbled cotija cheese
Fresh cilantro leaves, for garnish
 

Steps

1. To make the salsa: Stir together all salsa ingredients; cover and refrigerate until service.

2. To make the tacos: Place cod on a parchment-lined sheet pan. Stir together dry seasonings 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 at 425°F for about 15 minutes. Open packets carefully to let steam escape.

3. For each serving, to order: Place an equal amount of cod in each tortilla and top with cabbage, cheese and mango salsa. Garnish with cilantro.
 

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