Baja Fish Tacos with Mango Salsa
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Ingredients
Fish Tacos
1 lb. mild white fish, such as cod or mahi mahi
¼ tsp. kosher salt
4 Tbsp. extra-virgin olive oil, divided
2 Tbsp. fresh orange juice
2 Tbsp. taco-seasoning (store-bought or homemade) I use Siete brand
¼ cup full-fat Greek yogurt sub sour cream
2 Tbsp. mayonnaise I use avocado oil mayonnaise
2 Tbsp. fresh lime juice
1 tsp. Old Bay Seasoning
Dash of hot sauce, (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 Tbsp. fresh lime juice
¼ tsp. ground cumin
¼ tsp. kosher salt
Instructions
Pat the fish dry with paper towels and season with ¼ tsp. salt. Place fish in a small baking dish (8x8" or 9x9") 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 the 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.
You can prepare the mango salsa up to 1 day ahead and store it in an airtight container in the refrigerator.
