Baja Fish Tacos featuring perfectly pan-seared, spiced white fish, a tangy Baja sauce, and a vibrant mango salsa. These delicious, nutritious tacos are quick to prepare and guaranteed to be a hit with the whole family.
INGREDIENTS
Fish Tacos
- 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 (store-bought or homemade, such as Siete brand)
- 1/4 cup full-fat Greek yogurt (or sour cream as a substitute)
- 2 Tbsp. mayonnaise (avocado oil mayo preferred)
- 2 Tbsp. fresh lime juice
- 1 tsp. Old Bay Seasoning
- Dash of hot sauce (e.g., 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 fresh cilantro, chopped
- 1 jalapeño, minced (seeds and ribs removed)
- 2 Tbsp. fresh lime juice
- 1/4 tsp. ground cumin
- 1/4 tsp. kosher salt
INSTRUCTIONS
- Prepare the Fish: Pat the fish dry with paper towels, then season with 1/4 tsp. salt. Place the fish in a small baking dish or wide-rimmed bowl. In a separate bowl, whisk together 2 Tbsp. olive oil, orange juice, and taco seasoning. Pour this mixture over the fish, ensuring it’s coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Make the Mango Salsa: In a large bowl, combine mango, red bell pepper, red onion, cilantro, jalapeño, lime juice, cumin, and salt. Mix thoroughly, then refrigerate until ready to serve.
- Prepare the Baja Sauce and Slaw: In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, Old Bay Seasoning, and a dash of hot sauce (if using). Set aside. In a separate large bowl, toss shredded cabbage (or coleslaw mix) with a pinch of salt. Add 3 Tbsp. of the Baja sauce and reserve the rest for topping. Mix well and set aside.
- Cook the Fish: Heat the remaining 2 Tbsp. of olive oil in a large skillet over medium-high heat. Once hot, add the marinated fish and cook undisturbed for 4 minutes. Flip the fish gently and cook for another 3-4 minutes until it’s firm to the touch. Transfer to a plate and flake into large chunks.
- Assemble the Tacos: Place a small amount of slaw in each tortilla, followed by the flaked fish, a spoonful of mango salsa, and a drizzle of the remaining Baja sauce.
NOTES
- Make-Ahead: You can prepare the mango salsa up to one day in advance and store it in an airtight container in the fridge.
- Storage: Keep the components separate for freshness. The fish stays good for up to 2 days in the fridge, but the slaw is best eaten within 1 day. For optimal crunch, only prepare the amount of slaw you’ll be using immediately, and save the rest.
- Reheating: To reheat the fish, warm a small amount of olive oil in a skillet over medium heat. Add the fish and cook for 3-4 minutes until warm.
Nutrition
- Serving Size: 2 tacos
- Calories: 440 kcal
- Carbohydrates: 40g
- Protein: 20g
- Fat: 22g
- Saturated Fat: 1.5g
- Sodium: 990mg
- Fiber: 4g
- Sugar: 11g
