Bright, fresh, and full of flavor these Baja Fish Tacos with Mango Salsa bring a tropical twist to your dinner table! Lightly seasoned cod, crunchy cabbage, and juicy mango salsa come together in soft tortillas for a taste of Baja sunshine in every bite.
Ingredients of Ximena’s Baja Fish Tacos with Mango Salsa recipe
Mango Salsa:
- 2 large ripe mangos, peeled, pitted, and chopped
- 1 tbsp lime juice
- 2 green onions, sliced (green tops only)
- ¼ cup minced red bell pepper
- 1 tbsp chopped fresh cilantro
- 1 small jalapeño pepper, stem, seeds, and membrane removed
Fish Tacos:
- 1 lb cod fillets, rinsed and patted dry
- ½ tsp ground cumin
- ½ tsp garlic salt
- 1 tsp chili powder
- ½ tsp Mexican oregano
- 2 cups shredded green or red cabbage
- 8 corn tortillas, warmed
- ½ cup crumbled cotija cheese (or substitute shredded Monterey Jack)
Instructions to make Ximena’s Baja Fish Tacos with Mango Salsa recipe
Step 1: Preheat oven to 425°F (220°C).
Step 2: In a medium bowl, combine mango, bell pepper, lime juice, cilantro, onions, and jalapeño to make the mango salsa. Set aside.
Step 3: Place cod fillets on two large sheets of parchment paper.
Step 4: In a small bowl, mix together cumin, garlic salt, chili powder, and oregano. Sprinkle evenly over the fish.
Step 5: Bring the edges of parchment together and fold twice to seal. Tuck the ends under to fully enclose the fish.
Step 6: Place the packets on a baking sheet and bake for 15–18 minutes, until the fish is flaky and tender.
Step 7: Carefully open the packets to release steam.
Step 8: Flake the cooked fish and divide evenly among the warm tortillas.
Step 9: Top each taco with shredded cabbage, cheese, and a generous spoonful of mango salsa. Serve immediately and enjoy!