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Tacos de Pescado Con Mango ~ Fish and Mango Tacos

Tacos de Pescado Con Mango ~ Fish and Mango Tacos

David Taylor
Baked in parchment paper to tender perfection, this flakey fish is placed on a tortilla and topped with cabbage, cheese, and mango salsa.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Dish
Cuisine Mexican
Servings 4 Tacos
Calories 337 kcal

Ingredients
  

Mango Salsa

  • 2 large ripe mangos peeled, pitted and chopped
  • ¼ cup minced red bell pepper
  • 1 tbsp lime juice
  • 1 tbsp chopped fresh cilantro
  • 2 green onions sliced (green tops only)
  • 1 small jalapeno pepper stem, seeds and membrane removed

Fish Tacos

  • 1 lb cod fillets rinsed and patted dry
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp Mexican oregano
  • ½ tsp garlic salt

Tacos Toppings

  • 8 corn tortillas warmed
  • 2 cups shredded green or red cabbage
  • ½ cup crumbled cotija cheese may substitute shredded Monterey Jack

Instructions
 

  • Preheat oven to 425°F.

Prepare the Mango Salsa

  • Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl; set aside.

Prepare the Fish

  • 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.

Assemble the Taco

  • Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.