Baja Fish Tacos with Mango Salsa
Delicious Baja Fish Tacos with mango salsa, featuring pan-seared white fish and zesty sauce, perfect for dinner.
Equipment
- large skillet
- mixing bowls
Ingredients
Fish Tacos
- 1 lb mild white fish, such as cod or mahi mahi
- ¼ teaspoon kosher salt
- 4 tablespoon extra-virgin olive oil, divided
- 2 tablespoon fresh orange juice
- 2 tablespoon taco-seasoning store-bought or homemade
- ¼ cup full-fat Greek yogurt sub sour cream
- 2 tablespoon mayonnaise use avocado oil mayonnaise
- 2 tablespoon fresh lime juice
- 1 teaspoon Old Bay Seasoning
- dash hot sauce, such as Tabasco optional
- 4 to 5 cups shredded cabbage or coleslaw mix
- 8 corn or flour tortillas warmed
Mango Salsa
- 1 ½ cups finely diced fresh mango from 2 mangoes
- 1 small red bell pepper finely diced
- ¼ cup finely diced red onion
- ¼ cup finely chopped fresh cilantro
- 1 jalapeño seeds and ribs removed, minced
- 2 tablespoon fresh lime juice
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
Instructions
Preparation
- Pat the fish dry with paper towels and season with ¼ tsp. salt. Place fish in a small baking dish or wide-rimmed bowl. In a small bowl, combine 2 Tbsp. olive oil, orange juice, and taco seasoning; whisk to combine. Pour mixture over fish and gently turn fish to coat in marinade. Cover and refrigerate for a minimum of 30 minutes, or up to 2 hours.
- In a large bowl, combine mango, red bell pepper, red onion, cilantro, jalapeño, lime juice, cumin, and salt; mix to combine. Refrigerate until ready to use.
- In a small bowl, combine Greek yogurt (or sour cream), mayonnaise, lime juice, Old Bay Seasoning, and a dash of hot sauce (if using); whisk to combine. In a separate large bowl, add shredded cabbage (or coleslaw) and season with a pinch of salt. Add 3 Tbsp. of the Baja Sauce and reserve remaining for topping. Toss slaw to combine and set aside.
- Heat remaining 2 Tbsp. olive oil in a large skillet over medium-high. Once hot, add the marinated fish and cook, undisturbed, for about 4 minutes. Gently flip, and cook for another 3 to 4 minutes, until the fish is firm to the touch. Transfer fish to a plate and flake into large chunks.
- Place a small amount of slaw in each tortilla, followed by the fish, mango salsa, and a finishing drizzle of remaining Baja Sauce.
Notes
Prepare the mango salsa up to 1 day ahead and store in an airtight container in the refrigerator. Store all components separately for optimal freshness. The fish will last up to 2 days refrigerated, however the slaw only stays crunchy for 1 day. I suggest only making the amount of slaw you plan on immediately using, and reserving the rest. To reheat the fish, drizzle a small amount of olive oil in a skillet over medium heat. Once hot, add fish, and gently cook for 3 to 4 minutes, until warm.
Nutrition
Serving: 2tacosCalories: 440kcalCarbohydrates: 40gProtein: 20gFat: 22gSaturated Fat: 1.5gSodium: 990mgFiber: 4gSugar: 11g
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