30
baja Fish tacos
with mango salsa
Makes 4 servings
Prep time: 20 minutes
Cooking time: 15-20 minutes
ingredients:
Mango Salsa
2 large ripe mangos, peeled, pitted and chopped
¼ 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
membrane removed
Tacos
1 pound cod fillets, rinsed and patted dry
1 teaspoon chili powder
½ teaspoon ground cumin
ingredients, continued:
½ teaspoon Mexican oregano
½ teaspoon garlic salt
8 corn tortillas, warmed
2 cups shredded green or red cabbage
½ cup crumbled cotija or Monterey Jack cheese
directions:
Preheat oven to 425 degrees. Stir together mango, bell
pepper, lime juice, cilantro, onions and jalapeño in a
medium bowl; set aside. Place cod on 2 large sheets of
parchment paper. 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. Place packets on a baking sheet and bake for 15 to 18
minutes. Open packets carefully to let steam escape. Place
equal amounts of cod in each tortilla and top with cabbage,
cheese and mango salsa.
Contributed by The National Mango Board
