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Baja Fish Tacos with Mango Salsa

For a light entree, try these fresh mango fish tacos. You can substitute any fresh fillet of fish from the market. Chef tip: To steam the tortillas, wrap 4 at a time in damp paper towels and microwave them in 30 second increments. Or, if you like them crunchy you can heat them in a frying pan with a little spray oil.

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Difficulty
Moderate
Cook Time
11-20 Minutes
Cuisine
Mexican
Prep Time
11-20 Minutes
Servings
4

Ingredients

  • 2 cup pieces Mango , approx 2 fruits
  • 1/4 cup, chopped Sweet Red Pepper
  • 1 lime yields Lime Juice, Fresh
  • 4 sprigs Cilantro Chopped
  • 1 pepper Jalapeno Pepper , stem, seeds and membrane removed, chopped finely
  • 1 pound Cod fillets, rinsed and patted dry
  • 1 tsp Chili Powder
  • 1/2 tsp, whole Cumin Seed powder
  • 1/2 tsp Garlic Powder
  • 2 cup, shredded Red Cabbage
  • 8 tortilla Corn Tortillas , warmed
  • 2 medium Scallions , sliced thin, green tops only

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Nutrition Facts (per serving)

  • Calories 272 kcal
  • Total Fat 2.73 g
  • Saturated Fat 0.480 g
  • Trans Fat 0.000 g
  • Sodium 108 mg
  • Total Carbohydrates 39.45 g
  • Dietary Fiber 6.0 g
  • Sugars 14.01 g
  • Protein 24.68 g
  • Cholesterol 49 mg
  • Vitamin A 2093 IU
  • Vitamin C 72.5 mg
  • Calcium 96 mg‍
  • Iron 1.96 mg

Directions

  1. Preheat oven to 425°F.
  2. For the salsa; Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl; set aside.
  3. Place cod on 2 large sheets of parchment paper.
  4. 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.
  5. Place packets on a baking sheet and bake for 15 to 18 minutes.
  6. Open packets carefully to let steam escape.
  7. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

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