Baja Fish Tacos with Mango Salsa
Baja Fish Tacos with pan-seared blackened white fish, zesty Baja sauce, and a refreshing mango salsa. These fully-loaded fish tacos are easy to make, nutritious, and sure to become a family favorite.
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time50 minutes mins
Course: Dinner, Entree
Cuisine: American
Diet: Gluten Free
Servings: 4
Large skillet
Mixing bowls
Fish Tacos
- 1 lb. mild white fish, such as 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 (store-bought or homemade) I use Siete brand
- 1/4 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, such as Tabasco optional
- 4 to 5 cups shredded cabbage (or coleslaw mix)
- 8 corn or flour tortillas, warmed
Mango Salsa
- 1 1/2 cups finely diced fresh mango (from 2 mangoes)
- 1 small red bell pepper, finely diced
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped fresh cilantro
- 1 jalapeño, seeds and ribs removed, minced
- 2 Tbsp. fresh lime juice
- 1/4 tsp. ground cumin
- 1/4 tsp. kosher salt
Prepare Fish: Pat the fish dry with paper towels and season with 1/4 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.
Prepare Mango Salsa: 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.
Prepare Baja Sauce and Slaw: 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 remaining for topping. Toss slaw to combine and set aside. Cook the Fish: 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
Assemble Tacos: Place a small amount of slaw in each tortilla, followed by the fish, mango salsa, and a finishing drizzle of remaining Baja Sauce.
Make-Ahead: Prepare the mango salsa up to 1 day ahead and store in an airtight container in the refrigerator.
Store: Store all components separately for optimal freshness. The fish will last up to 2 days refrigerated, however the slaw only stays crunchy for 1 day. I suggest only making the amount of slaw you plan on immediately using, and reserving the rest.
Reheat: To reheat the fish, drizzle a small amount of olive oil in a skillet over medium heat. Once hot, add fish, and gently cook for 3 to 4 minutes, until warm.
Serving: 2tacos | Calories: 440kcal | Carbohydrates: 40g | Protein: 20g | Fat: 22g | Saturated Fat: 1.5g | Sodium: 990mg | Fiber: 4g | Sugar: 11g