Baja Fish Tacos with Mango Salsa

National Mango Board
  • Yield: 4 servings


Mango Salsa:
2large ripe mangos, peeled, pitted and chopped
1/4cup minced red bell pepper
1tablespoon lime juice
1tablespoon chopped fresh cilantro
2 green onions, sliced (green tops only)
1small jalapeno pepper, stem, seeds and membrane removed
1pound cod fillets, rinsed and patted dry
1teaspoon chili powder
1/2teaspoon ground cumin
1/2teaspoon Mexican oregano
1/2teaspoon garlic salt
8 corn tortillas, warmed
2cups shredded green or red cabbage
1/2cup crumbles cotija cheese (may substitute shredded Monterey Jack)


  1. Preheat oven to 425F.
  2. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno 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.
  3. Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

Recipe courtesy of the National Mango Board

Nutritional Info *per serving

  • Calories 337
  • Fat 8g
  • Cholesterol 65mg
  • Sodium 285mg
  • Carbohydrate 45g
  • Fiber 7g
  • Protein 29g