For an easy, casual entrée with a beachy feel, try our weekend recipe for Baja Fish Tacos With Mango Salsa.
You’ll first make the delicious fruit salsa, followed by the tacos themselves. Prep time is only 20 minutes, and cooking time is 15 to 20 minutes.
All of the ingredients should be available at your local natural and organic food store.
Baja Fish Tacos With Mango Salsa
Makes 4 to 6 servings
2 large ripe mangos, peeled, pitted and chopped
1/4 cup minced red bell pepper
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 green onions, sliced (green tops only)
1 small jalapeño pepper (stem, seeds and membranes removed)
1 pound cod fillets, rinsed and patted dry
1 teaspoon chili powder
1/2 teaspoon each ground cumin, Mexican oregano and garlic salt
8 corn tortillas, warmed
2 cups shredded green or red cabbage
1/2 cup crumbled cotija cheese (may substitute shredded Monterey jack)
- Preheat oven to 425°F.
- Stir together all salsa ingredients in medium bowl; set aside.
- Place cod on 2 large sheets of parchment paper. Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish.
- Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape.
- Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa.
Pair with a nice Riesling.
Recipe and photo courtesy of the National Mango Board and Mirassou Winery