Baja Fish Tacos with Mango Salsa

• servings: 4 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1 lb. mild white fish, such as cod or mahi mahi

1/4 tsp. kosher salt

4 Tbsp. extra-virgin olive oil, divided

2 Tbsp. fresh orange juice

2 Tbsp. taco-seasoning (store-bought or homemade) (I use Siete brand)

1/4 cup full-fat Greek yogurt (sub sour cream)

2 Tbsp. mayonnaise (I use avocado oil mayonnaise)

2 Tbsp. fresh lime juice

1 tsp. Old Bay Seasoning

Dash of hot sauce, such as Tabasco (optional)

4 to 5 cups shredded cabbage (or coleslaw mix)

8 corn or flour tortillas, warmed

1 1/2 cups finely diced fresh mango (from 2 mangoes)

1 small red bell pepper, finely diced

1/4 cup finely diced red onion

1/4 cup finely chopped fresh cilantro

1 jalapeño, seeds and ribs removed, minced

2 Tbsp. fresh lime juice

1/4 tsp. ground cumin

1/4 tsp. kosher salt

Directions

Prepare Fish: Pat the fish dry with paper towels and season with 1/4 tsp. salt. Place fish in a small baking dish (8x8" or 9x9") or wide-rimmed bowl. In a small bowl, combine 2 Tbsp. olive oil, orange juice, and taco seasoning; whisk to combine. Pour mixture over fish and gently turn fish to coat in marinade. Cover and refrigerate for a minimum of 30 minutes, or up to 2 hours.

Prepare Mango Salsa: In a large bowl, combine mango, red bell pepper, red onion, cilantro, jalapeño, lime juice, cumin, and salt; mix to combine. Refrigerate until ready to use.

Prepare Baja Sauce and Slaw: In a small bowl, combine Greek yogurt (or sour cream), mayonnaise, lime juice, Old Bay Seasoning, and a dash of hot sauce (if using); whisk to combine.In a separate large bowl, add shredded cabbage (or coleslaw) and season with a pinch of salt. Add 3 Tbsp. of the Baja Sauce and reserve remaining for topping. Toss slaw to combine and set aside.

Cook the Fish: Heat remaining 2 Tbsp. olive oil in a large skillet over medium-high. Once hot, add the marinated fish and cook, undisturbed, for about 4 minutes. Gently flip, and cook for another 3 to 4 minutes, until the fish is firm to the touch. Transfer fish to a plate and flake into large chunks

Assemble Tacos: Place a small amount of slaw in each tortilla, followed by the fish, mango salsa, and a finishing drizzle of remaining Baja Sauce.

Nutrition

• Serving Size: 2 tacos
• Calories: 440 kcal
• Total Fat: 22 g
• Saturated Fat: 1.5 g
• Sodium: 990 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 4 g
• Total Sugars: 11 g
• Protein: 20 g