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Baja Fish Tacos with Mango Salsa
Courtesy of National Mango Board
Servings: 4
Prep Time: 20 Min.
Cook Time: 15-20 Min.
What you need:
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Mango Salsa:
2 large mangos, peeled, pitted and chopped
1/4 c. minced red bell pepper
1 Tbsp. fresh lime juice
1 Tbsp. chopped fresh cilantro
2 green onions, sliced (green tops only)
1 small jalapeno pepper, stem, seeds and membrane removed

1 lb. cod fillets, rinsed and patted dry
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. Mexican oregano
1/2 tsp. garlic salt
8 corn tortillas, warmed
2 c. shredded green or red cabbage
1/2 c. crumbled cojita cheese (may substitute shredded Monterey Jack cheese)
What to do:
1. Preheat oven to 425°F. Mango Salsa: Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl; set aside.
2. Place cod on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish.
3. Place packets on a baking sheet and bake for 15 to 18 min. Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.
Nutritional information:
Calories: 337;   Total Fat: 8g;   Cholesterol: 65mg;   Total Carbs: 45g;   Fiber: 7g;   Protein: 29g;   Sodium: 285mg;  
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