Main dishes · CRESPO KITCHEN

Baja-style fish tacos with mango salsa

Seasoned fish in corn tortillas with cabbage, cheese and mango salsa.

35 min approx.4 servingsFresh mango

Dish photograph: Baja-style fish tacos with mango salsa. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

Salsa: 2 large ripe mangos, peeled and chopped
Salsa: ¼ cup minced red bell pepper
Salsa: 1 tablespoon lime juice
Salsa: 1 tablespoon chopped cilantro
Salsa: green tops of 2 green onions, sliced
Salsa: 1 small jalapeño, seeded and minced
1 pound cod fillets, patted dry
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic salt
½ teaspoon Mexican oregano
8 warm corn tortillas
2 cups shredded cabbage
½ cup crumbled cotija cheese

Method

Heat the oven to 425°F. Combine all salsa ingredients and set aside.
Place fish on 2 large parchment sheets. Mix the dry seasonings and sprinkle over the fish.
Fold and seal into packets, place on a baking sheet and bake 15–18 minutes until the fish center reaches 145°F.
Open carefully to release steam. Divide fish among tortillas and add cabbage, cheese and mango salsa.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board