Baja Fish Tacos with Mango Salsa Recipe

If you’re looking to bring bright, beachy vibes to your dinner table, you absolutely have to try these Baja Fish Tacos with Mango Salsa! Each bite balances crispy, spiced fish, tangy slaw, and sweet-tart salsa, creating the most irresistible fresh flavors—just like a seaside fiesta in every tortilla.

Ingredients You’ll Need

The beauty of Baja Fish Tacos with Mango Salsa is how a handful of everyday ingredients can create something truly special. Each one has a starring role in the ensemble—from the juicy fish to the zesty cabbage slaw—and together, they make each taco impossible to resist!

• Mild White Fish (like cod or mahi mahi): Flaky, tender, and perfect for soaking up bold Baja flavors.
• Kosher Salt: Enhances all the natural goodness in the fish.
• Extra-Virgin Olive Oil: Adds richness and ensures a golden, seared exterior.
• Fresh Orange Juice: Lends a subtle citrus sweetness to the marinade—it’s the secret behind that coastal zing!
• Taco Seasoning: Adds instant savory spice. Use your favorite blend (I love Siete brand).
• Full-Fat Greek Yogurt or Sour Cream: Creates that creamy, tangy Baja sauce you’ll want to drizzle on everything.
• Mayonnaise (avocado oil preferred): Makes the sauce extra luscious and velvety.
• Fresh Lime Juice: Brightens both the sauce and the salsa, pulling everything together.
• Old Bay Seasoning: A little unexpected spice that flatters the fish beautifully.
• Hot Sauce (optional): Gives an extra kick to those who crave heat!
• Shredded Cabbage (or coleslaw mix): Adds crunch and coolness, vital for authentic Baja flair!
• Corn or Flour Tortillas: Soft, sturdy vehicles for all that deliciousness—warm them for best flavor.
• Fresh Mango: The star of the salsa, providing sweetness and a tropical twist.
• Red Bell Pepper: For crunch and a flash of vibrant color.
• Red Onion: Adds gentle bite and a pretty purple contrast.
• Fresh Cilantro: Essential for fresh, herby flavor.
• Jalapeño: Brings a gentle hint of heat—remove seeds and ribs if you like it mild.
• Ground Cumin: Earthy, mellow spice for an extra flavor layer in the salsa.

Variations

Baja Fish Tacos with Mango Salsa are all about flexibility: don’t be afraid to swap, substitute, or add an extra flourish to make them uniquely yours. From changing up the protein to tweaking the level of heat, there’s endless room to play.

• Shrimp Tacos: Swap the white fish for peeled, deveined shrimp—just reduce cook time accordingly!
• Grilled Option: Instead of pan-searing, throw the marinated fish on the grill for subtle smokiness and gorgeous grill marks.
• Spicier Salsa: Add extra jalapeño or a splash of hot sauce if you like a salsa with more bite.
• Vegan Swap: Try crispy tofu or battered cauliflower in place of fish for an entirely plant-based taco night.

How to Make Baja Fish Tacos with Mango Salsa

Step 1: Marinate the Fish

Pat your fish dry and sprinkle it evenly with kosher salt. In a separate bowl, whisk together olive oil, orange juice, and your go-to taco seasoning until well combined. Pour this vibrant marinade over the fish in a shallow dish, making sure each piece is beautifully coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for maximum flavor infusion).

Step 2: Make the Mango Salsa

Grab a mixing bowl and combine mango, red bell pepper, red onion, cilantro, jalapeño, fresh lime juice, cumin, and a pinch of salt. Stir everything together gently so the mango stays juicy and bright. Refrigerate until you’re ready to assemble—this lets the flavors mingle and get even more delicious.

Step 3: Prepare the Baja Sauce and Slaw

In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, Old Bay seasoning, and a dash of hot sauce if you crave that zing. Add most of this dreamy sauce to a large bowl of shredded cabbage and toss well to coat, reserving a few spoonfuls for drizzling over the finished tacos.

Step 4: Cook the Fish

Set a skillet over medium-high heat and add the rest of the olive oil. Once it shimmers, introduce the marinated fish and let it sizzle undisturbed for about four minutes until a golden crust forms. Flip gently and cook another 3–4 minutes, until the fish flakes easily with a fork. Remove from heat and break into generous chunks—these will be the heart of your tacos.

Step 5: Warm the Tortillas

Tortillas are best when they’re warm and supple! Heat each one in a dry skillet or directly over a gas flame until they’re soft, lightly charred, and fragrant. Keep them wrapped in a clean towel so they’re ready for action when you build your Baja Fish Tacos with Mango Salsa.

Step 6: Assemble and Serve

Layer a bed of slaw in each tortilla, then add the golden fish chunks, a generous scoop of mango salsa, and finish with a flourish of that luscious Baja sauce. Each taco should look like summer on a plate—colorful, bold, and ready to devour!

How to Serve Baja Fish Tacos with Mango Salsa

Garnishes

A sprinkle of extra fresh cilantro, lime wedges, or thinly sliced radish takes your Baja Fish Tacos with Mango Salsa from great to absolutely gorgeous. Don’t forget a final dash of hot sauce for those who love it bold!

Side Dishes

Keep the vibe easy and festive—pair your tacos with warm tortilla chips and guacamole, a simple black bean salad, or charred street corn. And if you’re feeling extra, a pitcher of margaritas never hurts!

Creative Ways to Present

Try serving your tacos on a fun platter, or stack ingredients taco bar–style so guests can build their own perfect bite. For parties, cut small tortillas in half and assemble as taco “sliders” for a festive, hands-on snack.

Make Ahead and Storage

Storing Leftovers

If you have extra fish, slaw, or mango salsa, store each component in separate airtight containers in the fridge. This keeps everything super fresh and stops the tortillas from getting soggy.

Freezing

The cooked fish freezes well—simply place in a freezer bag and use within a month for best texture. Mango salsa and cabbage slaw are best enjoyed fresh, as their crispness fades after thawing.

Reheating

To reheat the fish, gently warm in a skillet over medium heat or pop it in the oven at 325°F until just heated through. Avoid microwaving, as it can dry out the delicate fish.

FAQs

Final Thoughts

There’s just something about Baja Fish Tacos with Mango Salsa that feels like instant sunshine. I hope you give these a try and let all those lively flavors transport you to your favorite beach—even if you’re just in your own kitchen!

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