Ximena’s Baja Fish Tacos With Mango Salsa
Ingredients
MANGO SALSA
- 2 large ripe mangos, peeled, pitted and chopped
- 1 tbsp lime juice
- 2 green onions, sliced (green tops only)
- 1/4 cup minced red bell pepper
- 1 tbsp chopped fresh cilantro
- 1 small jalapeno pepper, stem, seeds and membrane removed
FISH TACOS
- 1 pound cod fillets, rinsed and patted dry
- 1/2 tsp ground cumin
- 1/2 tsp garlic salt
- 2 cups shredded green or red cabbage
- 1 tsp chili powder
- 1/2 tsp Mexican oregano
- 8 corn tortillas, warmed
- 1/2 cup crumbled cotija cheese (may substitute shredded Monterey Jack)
Instructions
- STEP 1 – Preheat oven to 425°F.
- STEP 2 – Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl to make mango salsa; set aside.
- STEP 3 – Place cod on 2 large sheets of parchment paper.
- STEP 4 – Stir together dry seasonings in a small bowl and sprinkle over cod.
- STEP 5 – Bring edges of parchment paper together and fold twice.
- STEP 6 – Fold ends under to enclose fish.
- STEP 7 – Place packets on a baking sheet and bake for 15 to 18 minutes.
- STEP 8 – Open packets carefully to let steam escape.
- STEP 9 – Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.
Categories: Lunch & Dinner
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Lunch & Dinner
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