Baja Fish Tacos with Mango Salsa Recipe

Prepare to fall head-over-heels in love with these Baja Fish Tacos with Mango Salsa! Crispy, tender fish tucked into warm tortillas, packed with crunchy slaw, and absolutely bursting with zesty homemade mango salsa—these tacos are basically happiness served up on a plate. Whether you’re craving something light but satisfying for dinner, or planning a laid-back taco night, this recipe is the only one you’ll ever need.

Ingredients You’ll Need

Let’s talk about why each ingredient in these Baja Fish Tacos with Mango Salsa truly matters. These aren’t just here for show—they each add a special flair, whether that’s zesty brightness, satisfying crunch, or that irresistible creamy finish.

• 1 lb. mild white fish (cod, mahi mahi, etc.): Go for thicker fillets that can hold up to marinating and pan-searing without falling apart—you want those lovely chunks!
• 1/4 tsp. kosher salt: Brings out the natural flavor of the fish—don’t skip this tiny but mighty powerhouse!
• 4 Tbsp. extra-virgin olive oil, divided: Adds richness and helps you achieve that perfectly golden fish exterior.
• 2 Tbsp. fresh orange juice: Infuses the fish with sweet, sunny citrus notes for authentic Baja flavor.
• 2 Tbsp. taco seasoning: Choose your favorite—homemade or store-bought (Siete brand is a great clean option!)—for that classic taco kick.
• 1/4 cup full-fat Greek yogurt (or sour cream): Gives the Baja sauce its creamy tang. Greek yogurt lightens things up a bit while keeping it lush.
• 2 Tbsp. mayonnaise (avocado oil mayo recommended): Balances richness into the sauce—avocado oil mayo just feels extra fresh.
• 2 Tbsp. fresh lime juice: Pops up twice—in sauce and salsa—delivering zingy brightness throughout.
• 1 tsp. Old Bay Seasoning: A subtle hint of spice and an undeniable depth that makes the sauce unforgettable.
• Dash of hot sauce (optional): Add only if you like a gentle back-of-the-throat heat.
• 4 to 5 cups shredded cabbage (or coleslaw mix): For a super fresh, crisp slaw that provides texture and soaks up the sauce perfectly.
• 8 corn or flour tortillas, warmed: The perfect vessels—corn for a more authentic feel, flour for pillowy softness.
• 1½ cups finely diced fresh mango (from 2 mangoes): Sweet, sun-kissed and juicy–the star of the salsa!
• 1 small red bell pepper, finely diced: Adds crunch and bright color to the salsa.
• 1/4 cup finely diced red onion: A zippy, punchy layer that balances the sweetness of the mango.
• 1/4 cup finely chopped fresh cilantro: The herby magic that links it all together.
• 1 jalapeño, seeds and ribs removed, minced: Offers the perfect amount of heat—easy to dial up or down.
• 2 Tbsp. fresh lime juice (for salsa): Makes the salsa taste electric and ultra-fresh.
• 1/4 tsp. ground cumin: Adds earthiness and a hint of smokiness to the salsa.
• 1/4 tsp. kosher salt (for salsa): Brings all the salsa flavors together.

Variations

What I love about Baja Fish Tacos with Mango Salsa is how endlessly adaptable they are. You can easily cater to dietary needs, personal cravings, or whatever odds and ends are in your fridge—so don’t be afraid to mix things up!

• Grilled Fish Option: Fire up the grill instead of using a skillet for a smoky, backyard-barbecue twist on the fish.
• Make it Dairy-Free: Swap Greek yogurt and mayo for your favorite plant-based alternatives to keep the sauce delightfully creamy and 100% dairy-free.
• Switch up the Salsa: Try adding diced avocado, pineapple, or even fresh corn for a different but equally tropical salsa vibe.
• Spicy Slaw Kick: Toss a finely chopped chipotle pepper or a few extra dashes of hot sauce into the slaw for those who love extra heat!

How to Make Baja Fish Tacos with Mango Salsa

Step 1: Marinate the Fish

Begin by patting your fish fillets dry with paper towels and seasoning with a little kosher salt. Whisk together olive oil, orange juice, and taco seasoning for a quick marinade and pour it over the fish in a shallow dish. Give it a gentle turn to coat, then cover and pop it in the fridge. Just 30 minutes (up to 2 hours if you have time) infuses the fish with incredible flavor and keeps it tender.

Step 2: Make the Mango Salsa

While the fish marinates, whip up the mango salsa. In a big bowl, combine your diced mango, red bell pepper, red onion, cilantro, minced jalapeño, lime juice, cumin, and a sprinkle of salt. Give it a good mix and set aside (or chill) to let all those bright, juicy flavors mingle. It’s the perfect sweet and spicy topping for Baja Fish Tacos with Mango Salsa!

Step 3: Prep the Baja Sauce and Slaw

In a small bowl, whisk together the Greek yogurt, mayo, lime juice, Old Bay Seasoning, and a dash of hot sauce if you like a little kick. This creamy sauce is to die for! Then, toss your shredded cabbage or coleslaw mix in a large bowl with a pinch of salt and a few tablespoons of the sauce. Toss until the cabbage is lightly coated—this becomes your irresistible slaw base.

Step 4: Cook the Fish

Get a large skillet nice and hot with the remaining olive oil. Add the marinated fish (lay the fillets in gently!) and let them sizzle, undisturbed, for about 4 minutes. Flip with care, cook another few minutes until flaky and opaque, then transfer to a plate. Flake the cooked fish into generous chunks—these are the heart of your tacos.

Step 5: Assemble the Tacos

Warm up your tortillas so they’re soft and pliable. Now comes the fun part—build your tacos: start with a handful of slaw, top with chunks of fish, pile on the mango salsa, and finish with a generous drizzle of the remaining Baja sauce. Serve immediately and prepare for instant taco bliss!

How to Serve Baja Fish Tacos with Mango Salsa

Garnishes

I love topping these tacos with extra fresh cilantro, sliced avocado, a sprinkle of Cotija cheese, and an extra squeeze of lime. It adds a layer of brightness, creaminess, and a hit of saltiness that makes each Baja Fish Taco with Mango Salsa visually irresistible and full of flavor.

Side Dishes

Pair your tacos with classic Mexican street corn (elote), a simple side of black beans, or even some cilantro-lime rice for a full fiesta. A cooling cucumber salad or some tortilla chips with guacamole also round everything out perfectly.

Creative Ways to Present

Try serving your Baja Fish Tacos with Mango Salsa layered up on a large platter, “taco bar” style, so everyone can assemble their own. For parties, skewer smaller pieces onto toothpicks for fun bite-sized taco appetizers. Or, make mini street tacos for a trendy, crowd-pleasing spread that’s as beautiful as it is delicious!

Make Ahead and Storage

Storing Leftovers

If you have leftover fish, slaw, or salsa, store them in separate airtight containers in the fridge for up to 2 days. Keeping things compartmentalized means your tortillas and slaw won’t get soggy and every taco will taste just as fresh as the first bite!

Freezing

You can freeze cooked fish (once cooled) in a tightly sealed freezer bag for up to one month. I don’t recommend freezing the mango salsa or slaw, as their crisp, fresh texture won’t survive the trip. Always thaw the fish in the fridge overnight before reheating gently.

Reheating

To reheat, gently warm the fish in a skillet over medium-low heat or microwave in short bursts just until heated through. Avoid high heat, which can dry fish out. Pile into fresh or warmed tortillas and top with reserved slaw and salsa!

FAQs

Final Thoughts

If ever there were a taco guaranteed to win hearts, Baja Fish Tacos with Mango Salsa are it. They’re light, vibrant, utterly craveable, and so much fun to assemble together. I hope you make—and love—these as much as I do. Set out the fixings and watch everyone dive in with big, happy smiles!

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