Description

Fresh and flavorful Baja fish tacos topped with sweet mango salsa and a creamy zesty sauce, all wrapped in warm tortillas. A vibrant and satisfying meal perfect for any day.

Ingredients

1 lb mild white fish (cod or mahi mahi)

1/4 tsp kosher salt

4 Tbsp extra-virgin olive oil, divided

2 Tbsp fresh orange juice

2 Tbsp taco seasoning

1/4 cup full-fat Greek yogurt (or sour cream)

2 Tbsp mayonnaise

2 Tbsp fresh lime juice

1 tsp Old Bay seasoning

Dash of hot sauce (optional)

4 to 5 cups shredded cabbage or coleslaw mix

8 corn or flour tortillas, warmed

1 1/2 cups finely diced fresh mango

1 small red bell pepper, finely diced

1/4 cup finely diced red onion

1/4 cup finely chopped fresh cilantro

1 jalapeño, minced

2 Tbsp fresh lime juice (for salsa)

1/4 tsp ground cumin

1/4 tsp kosher salt (for salsa)

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Instructions

Pat fish dry and season with salt. Place in a dish.
Whisk 2 Tbsp olive oil, orange juice, and taco seasoning. Pour over fish, coat, cover, and refrigerate for 30 minutes to 2 hours.
In a bowl, combine mango, bell pepper, red onion, cilantro, jalapeño, lime juice, cumin, and salt. Mix and refrigerate.
Prepare Baja sauce by whisking yogurt, mayonnaise, lime juice, Old Bay seasoning, and hot sauce.
Toss cabbage with a pinch of salt and 3 Tbsp of the sauce to create slaw. Reserve remaining sauce.
Heat remaining olive oil in a skillet over medium-high heat. Cook fish for 4 minutes, flip, and cook another 3–4 minutes until done. Flake into chunks.
Assemble tacos by adding slaw to tortillas, then fish, mango salsa, and a drizzle of Baja sauce.

Notes

Use shrimp instead of fish for a different variation.

Add extra jalapeño or hot sauce for more heat.

Swap mango with pineapple for a sweeter twist.

Use lettuce wraps instead of tortillas for a lighter option.

Store components separately; fish keeps up to 2 days refrigerated.

Reheat fish gently in a skillet with a little oil.

Nutrition

Serving Size: 2 tacos
Calories: 420 kcal
Sugar: 8 g
Sodium: 520 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 60 mg