Tacos de Pescado Con Mango ~ Fish and Mango Tacos
Baked in parchment paper to tender perfection, this flakey fish is placed on a tortilla and topped with cabbage, cheese, and mango salsa.
Please Rate this Recipe
Ingredients
Mango Salsa
- 2 large ripe mangos peeled, pitted and chopped
- ¼ cup minced red bell pepper
- 1 tbsp lime juice
- 1 tbsp 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 2 large ripe mangos, bell pepper¼ cup minced red bell pepper, 1 tbsp lime juice, 1 tbsp cilantro, 2 green onions and 1 small jalapeno pepper in a medium bowl; set aside.
Prepare the Fish
- Place 1 lb cod fillets on 2 large sheets of parchment paper.
- Stir together dry seasonings1 tsp chili powder, ½ tsp ground cumin, ½ tsp Mexican oregano, and ½ tsp garlic salt 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 8 corn tortillas and top with 2 cups shredded green or red cabbage, ½ cup crumbled cotija cheese and mango salsa.
Nutrition
Calories: 337kcal
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don't forget to subscribe to our email list for more recipes!