Baja Fish Tacos with Sweet Mango Salsa
| Serves | 12 |
|---|---|
| Ingredients | Seafood, Vegetables, Fruits |
| Day Part | Dinner |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Mexican |
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.