What is the best kind of fish to use for Baja tacos?

The best fish for Baja tacos is a firm, mild white fish that holds its shape when cooked. Cod, Mahi Mahi, Halibut, or Haddock are excellent choices. It is best to avoid very delicate or thin fillets like tilapia, which may flake apart too easily during the searing process.

Is it better to grill or pan-sear fish for tacos?

While traditional Baja tacos are often deep-fried, pan-searing or grilling are healthier alternatives that provide a similar satisfying texture. Pan-searing in a skillet allows you to develop a flavorful crust with taco seasoning while keeping the interior of the fish moist and flaky.

Can I make mango salsa for tacos ahead of time?

Yes, you can prepare mango salsa up to 24 hours in advance. Storing it in an airtight container in the refrigerator allows the flavors of the lime, cilantro, and jalapeño to meld together. For the best texture, serve within one day to ensure the fruit stays vibrant and firm.

How do you keep fish tacos from getting soggy?

To prevent soggy tacos, ensure you pat the fish dry before marinating and cooking. Additionally, serve the creamy Baja sauce and mango salsa on the side or drizzle them on just before eating. Using a base layer of crunchy cabbage slaw also acts as a barrier between the moist fish and the tortilla.

30-Minute Baja Fish Tacos With Mango Salsa

The Best Baja Fish Tacos with Mango Salsa

Print Recipe

These Baja Fish Tacos with Mango Salsa are the ultimate fresh, 30-minute meal. Featuring pan-seared, taco-spiced white fish, a zesty taco slaw with Greek yogurt, and a vibrant, sweet-and-spicy mango salsa, they are a healthy and delicious alternative to deep-fried tacos. Perfect for a quick weeknight dinner or a breezy summer patio night!

Author: Maya
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 4 serving

Ingredients

- 1 lb Cod or Mahi Mahi fillets
- 2 tbsp Taco seasoning
- 1 tbsp Olive oil
- 8 Corn tortillas
- Mango Salsa: 1 ripe mango (diced), 1/4 cup red onion, 1 jalapeño, lime juice, cilantro.
- Slaw: 2 cups shredded cabbage, 1/4 cup Greek yogurt, 1 tbsp lime juice.

Instructions

- Pat fish dry and toss with oil and seasoning.
- In a bowl, mix salsa ingredients and set aside.
- Mix Greek yogurt and lime juice with cabbage for the slaw.
- Sear fish in a hot skillet for 3-4 mins per side. Flake into chunks.
- Assemble tacos with slaw, fish, salsa, and a drizzle of extra sauce.

Notes

Make-Ahead: Prepare the mango salsa up to 1 day ahead and store in an airtight container in the refrigerator.

The Best Fish: While I love Cod fish tacos for their budget-friendly flakiness, Mahi Mahi or Grouper are fantastic firm options that hold up well in a hot skillet.

Find it online: https://www.endrecipes.com/baja-fish-tacos-with-mango-salsa/