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Baja Fish Tacos

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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Servings: 4
Best Season: Summer
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
  • 1 lb White fish filet (such as cold or tilapia)
  • 1 tbsp Vegetable oil
  • 1/2 cup Flour (all purpose)
  • 1 tsp Cumin (ground)
  • 1 tsp Chili powder
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 2 tbsp Lime juice
  • 1/2 cup Greek yogurt
  • 1 tsp Paprika
  • 1 tbsp Sriracha
    • For the Mango Salsa
  • 1 Mango (diced)
  • 1/2 Red onion (finely chopped)
  • 1 Red bell pepper
  • 1/4 cup Cilantro (chopped)
  • 1 tbsp Lime juice
    • For Assembly
  • 8 Tortillas (small corn or flour)
  • 2 cup Cabbage (shredded)
  • Sour Cream or Greek yogurt
  • Lime Wedges, for serving
Instructions
    Prepare the Mango Salsa
  1. 1

    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.

  2. 2
    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.

  3. 3
    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. 

  4. 4
    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.

Keywords: tacos, fish taco, mango, mango salsa
Read it online: https://savoryfoodtrail.com/recipe/baja-fish-tacos/