Baja Fish Tacos with Mango Salsa - National Mango

Baja Fish Tacos with Mango Salsa - National Mango

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Yields

4

Directions

  1. Preheat oven to 425°F.
  2. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl to make mango salsa; set aside.
  3. Place cod on 2 large sheets of parchment paper.
  4. Stir together dry seasonings in a small bowl and sprinkle over cod.
  5. Bring edges of parchment paper together and fold twice.
  6. Fold ends under to enclose fish.
  7. Place packets on a baking sheet and bake for 15 to 18 minutes.
  8. Open packets carefully to let steam escape.
  9. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

Ingredients

  • 2 large ripe mangos, peeled, pitted and chopped, for Mango Salsa
  • 1 tbsp lime juice, for Mango Salsa
  • 2 green onions, sliced (green tops only), for Mango Salsa
  • 1/4 cup minced red bell pepper, for Mango Salsa
  • 1 tbsp chopped fresh cilantro, for Mango Salsa
  • 1 small jalapeno pepper, stem, seeds and membrane removed, for Mango Salsa
  • 1 pound cod fillets, rinsed and patted dry
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic salt
  • 2 cups shredded green or red cabbage
  • 1 tsp chili powder
  • 1/2 tsp Mexican oregano
  • 8 corn tortillas, warmed
  • 1/2 cup crumbled cotija cheese (may substitute shredded Monterey Jack)