Tacos have always had a special place in my heart, and these ones are no exception. The golden, crispy fish are nestled in warm, soft tortillas, adorned with vibrant mango salsa and a burst of citrus.
The pairing of these fish tacos are the embodiment of freshness, bringing together the bounty of the sea and fresh produce.
- Fish and Seasonings: The best fish for fish tacos is any type of mild, white fish. Cod, halibut, tilapia, and mahi mahi are all good options. The fish is seasoned with chili powder, smoked paprika, garlic powder and salt. This simple blend of seasonings gives the fish a slightly smokey flavor. For extra spice on the fish, add 1/8 teaspoon of cayenne pepper to the fish. You’ll also need olive oil for cooking.
- Cabbage Slaw Ingredients: The cabbage is tossed in a sauce made with plain Greek yogurt, lime juice, garlic powder, sriracha and salt. The Greek yogurt keeps the sauce light, healthy and tangy. You can make the sauce with mayonnaise and sour cream if you prefer.
- Tortillas and Toppings: Feel free to use any additions such as avocado, cilantro, or corn to balance out the flavors and textures in this easy fish taco recipe. I prefer flour tortillas for the tacos, but you can also use corn tortillas.
Baja Fish Tacos
Description
These fish tacos are like a tropical vacation at home! The flaky fish taco is elevated to a whole new level with the vibrant mango salsa.
Ingredients
For the Fish
For the Mango Salsa
For Assembly
Instructions
Prepare the Mango Salsa
-
In a bowl, combine diced mango, chopped red onion, diced red bell pepper, chopped cilantro, lime juice, salt, and pepper. Mix well and set aside to let the flavors meld.
-
Sason and Cook the Fish
Pat the fish fillet dry and cut into 8 fillets. In a shallow bowl, combine the seasonings and flour. Dredge the fish in mixture until coated.
Heat oil in a skillet over medium-high heat. Cook the fish for 3-4 minutes per side or until golden brown.
Squeeze lime juice over the cooked fish and set aside.
Heat the tortillas in a dry skillet or microwave with a damp paper towel.
-
Assemble the Slaw
Cut the cabbage thinly. Add in a bowl with the Greek yogurt, paprika, 1 Tbs lime juice and sriracha. Toss together and set aside.
-
Assemble the Tacos
Place a spoonful of shredded cabbage mixture on each tortilla.
Add a portion of the cooked fish on top of the cabbage.
Spoon generous amounts of the mango salsa on top and add additional toppings as desired.
