To print this page, use your browser's print button, or use the copy/paste/print method.
BAJA FISH TACOS WITH BLACK BEAN AND MANGO SALSA
The craze of the Mexican Riviera presents itself to the World in the form of the "Fish Taco. A corn tortilla brimming with a Mango, Black Bean and Jalapeño salsa with Mexican cheese and fish filets baked or grilled and all laced with shredded cabbage.
If you live West of the Mississippi, you have had the pleasure of growing up eating tacos. The fish taco, on the other hand, is a 21st century phenomenon that has taken the United States by storm. No matter what side of the Mississippi you hail from, fish tacos are the latest craze. There are as many recipes as their are cooks. The taco changes depending on the fish, the salsa, the cheese and the spices. This is a portable Mexican sandwich you can have every way, your way, every day.
INGREDIENTS: Serves 4
THE MANGO - BLACK BEAN SALSA
• 2 large ripe mangos, peeled, pitted and chopped
• ¼ cup minced red bell pepper
• 2 tablespoons lime juice
• 1 tablespoon chopped fresh cilantro
• 2 green onions, sliced thin rings (green tops only)
• ¼ cup finely diced red onion
• ¼ cup pickled Jalapeño rings
• 2 tablespoons extra virgin olive oil
• ¼ - ½ cup cooked black beans (from a can is OK)
FILL THE TACO SHELLS:
• 1 pound Halibut, Cod or Tilapia fillets, rinsed and patted dry
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon Mexican oregano
• ½ teaspoon garlic salt
• ½ cup vegetable (corn) oil
• 8 corn tortillas, warmed *
• 2 cups finely shredded green or red cabbage
• ½ cup crumbled cotija cheese (or queso fresco, or shredded Monterey Jack)
* Heat the vegetable oil in a deep skillet, and one by one, place the corn tortillas in the hot oil. Cook
on one side for about 10-15 seconds, with kitchen tongs, turn over to the other side for another 10
seconds. Fold the tortilla in half and with the tongs and remove from the pan and place on paper
towels to drain. Repeat the process until all the tortillas are cooked. They should still be pliable but
slightly crisp and ready to fill.
1. Preheat oven to 425°F.
2. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeños in a medium bowl; set
3. Place fish filets on 2 large sheets of parchment paper.**See COOK'S NOTE
4. Stir together dry seasonings in a small bowl and sprinkle over the filets.
5. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish.
6. Place packets on a baking sheet and bake for 15 to 18 minutes.
7. Open packets carefully to let steam escape. Place equal amounts of fish in each tortilla and top with
cabbage, cheese and salsa.
If you prefer, you can skip the baking in parchment paper and cook your fish on the grill or fry it in a skillet.