Baja Fish Tacos with Mango Salsa

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Preparation time
20 mins
Cooking time
15 mins
4 people
Meal course
Posted by
Posted on
Baja Fish Tacos with Mango Salsa


  • 2 mango (large ripe, peeled, pitted and chopped)
  • 1/4 cup red bell pepper (minced)
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro fresh
  • 2 green onions (sliced, green tops only)
  • 1 jalapeno chilies
  • 1 stem seeds
  • 1 pound cod fillets (rinsed and patted dry)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon garlic salt
  • 8 corn tortillas (warmed)
  • 2 cups red cabbage (or shredded green)
  • 1/2 cup cotija (crumbled, may substitute shredded Monterey Jack)
  1. Preheat oven to 425°F.
  2. 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.
  5. 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.
  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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