Baja Fish Tacos with Sweet Mango Salsa

Menu Part: 
Cuisine Type: 

Large fresh mangos with lime juice, cilantro and jalapeño peppers top the baked cod to create tacos that are not only the perfect summer dish, but also layers of flavor in one fun to eat bite.


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


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.

More From FoodService Director

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...
Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

FSD Resources