BajaStyle Baked Cod Tacos with Bright MangoChilli Salsa

Quick Baked Fish Tacos With Zesty Mango Salsa

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Preparation time:20 Mins

Cooking time:15 Mins

Servings:4 servings

Ingredients:

• 500 g (1.1 lbs) Cod, Tilapia, or Halibut fillets, skinned and cut into 1-inch thick strips
• 1 Tbsp Olive Oil (Extra Virgin)
• 1 tsp Smoked Paprika
• 1 tsp Ground Cumin
• ½ tsp Chili Powder
• ½ tsp Dried Oregano
• ½ tsp Fine Sea Salt (for fish)
• ¼ tsp Black Pepper (freshly ground)
• Zest of 1 Lime
• 1 large, ripe Mango, diced into ¼-inch cubes
• ½ medium Red Onion, finely diced
• 1 medium Jalapeño Pepper, seeded and finely minced
• ½ cup Fresh Coriander (Cilantro), roughly chopped
• Juice of 1 large Lime (for salsa)
• Pinch of Fine Sea Salt (for salsa)
• 1 cup (240 ml) Sour Cream or Greek Yogurt
• 1 Tbsp Lime Juice (for crema)
• ½ tsp Garlic Powder
• ¼ tsp Fine Sea Salt (for crema)
• 1 cup Red or Green Cabbage, very thinly sliced/shredded
• 12 Corn or Flour Tortillas

Instructions:

• Prepare the Salsa: In a medium bowl, combine the diced mango, red onion, minced jalapeño, coriander, lime juice, and salt. Stir gently. Set aside at room temperature for at least 15 minutes to allow the flavours to meld.
• Make the Lime Crema: In a small bowl, whisk together the sour cream (or yogurt), 1 Tbsp lime juice, garlic powder, and salt. Set aside.
• Prepare the Slaw: Toss the shredded cabbage with 2 tablespoons of the prepared Lime Crema to coat the cabbage slightly and add tanginess.
• Preheat and Prep: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
• Create the Spice Rub: In a shallow dish, combine the smoked paprika, cumin, chili powder, dried oregano, ½ tsp salt, ¼ tsp pepper, and lime zest.
• Coat the Fish: Pat the cod strips completely dry with paper towels. Drizzle the fish with 1 Tbsp olive oil, then dredge each strip through the spice rub, ensuring full coverage.
• Bake: Arrange the fish strips on the prepared baking sheet. Bake for 12 to 15 minutes, or until the fish is opaque, flaky, and cooked through (internal temperature should reach 63°C / 145°F).
• Warm the Tortillas: Warm the tortillas briefly using your preferred method (e.g., dry skillet for 30 seconds per side, or wrapped in foil in the oven for 5 minutes).
• Assemble the Tacos: Lay the warm tortillas flat. Start with a spoonful of the creamy cabbage slaw base. Layer 1-2 strips of the baked fish on top.
• Finish and Serve: Top generously with the vibrant mango-chilli salsa. Finish with a drizzle of the remaining lime crema and serve immediately with extra lime wedges on the side.

Nutrition Facts

Calories:2560 kcal

Protein:33.2 g

Fat:47.7 g

Carbs:146.2 g

Fiber:52.1 g

Sugar:0.0 g

Sodium:12435 mg

Recipe Info

Category:Main Course

Cuisine:Mexican

The Secret to Crispy, Flavorful Baked Fish Tacos with Mango Salsa

Few dishes capture the spirit of sunshine and easy cooking quite like Baja-style fish tacos. While traditional Baja recipes often rely on deep frying, we’re achieving that essential textural satisfaction using a high-heat oven method that guarantees a crisp exterior and perfectly flaky interior. This approach transforms a sometimes heavy meal into a light, dazzling culinary experience, making these the Best Ever Fish Tacos you can produce on a busy weeknight. The key to our success lies in the synergy between the rich, smoky spice rub on the cod and the bright, cooling fruit salsa—a combination that defines truly spectacular Mexican cuisine.

Why We Ditch the Deep Fryer for a Healthier Baja-Style Crunch

Swapping the oil bath for the oven is the first step toward creating truly Quick Easy Weeknight Fish Tacos . Baking yields phenomenal results: the seasoned crust adheres firmly to the lean white fish, maximizing flavor delivery without the excessive fat or complicated cleanup associated with frying. By cutting the fish into uniform 1-inch thick strips and ensuring they are patted completely dry before seasoning, we optimize the surface area for the spice rub to bake into a flavorful 'crust.' This method makes preparation incredibly simple, delivering Easy Baked Fish Tacos in under 35 minutes total.

Understanding the Essential Flavor Triangle: Spice, Sweetness, and Acid

The brilliance of these Baked Fish Tacos with Mango Salsa is rooted in the perfect balance of three contrasting components. The fish provides the savory, smoky spice; the mango salsa delivers sharp, fragrant sweetness; and the lime crema and slaw contribute the crucial element of cool, tangy acid. When considering what salsa goes with fish tacos , the answer must always be something that cuts through the richness and heat. The natural sugar and acidity of the mango are perfectly suited to refresh the palate after a bite of savory, spiced fish, ensuring a light and harmonious meal.

Maximizing Flavour: The Smoked Paprika and Cumin Rub

The secret to building deep, complex flavor into the simple cod strips is a potent spice blend. We rely on Spanish smoked paprika—preferably Pimentón de la Vera —for its distinct woody smokiness, which mimics the flavor of grilling without ever touching a flame. This is paired with earthy cumin, a touch of vibrant chili powder, dried oregano, and lime zest. By coating the fish thoroughly in this blend after a light drizzle of olive oil, we ensure that every strip of baked fish offers an intense, aromatic burst that forms the savory foundation of the dish.

Sourcing and Preparing Your Essential Taco Components

A truly great taco requires coordinated effort across three distinct areas: the protein, the salsa, and the cooling elements. Since our prep time is only 20 minutes, efficiency is paramount. We begin by prioritizing the component that needs time to rest: the salsa. Allowing the finely diced mango and onion to macerate in lime juice for at least 15 minutes while the fish bakes is non-negotiable for maximizing flavor depth.

Choosing the Perfect Cod Fillet for Flaky Results

For the finest Baked Fish Tacos , select a lean, white, flaky fish like Pacific cod, halibut, or tilapia. These fillets hold up well to the spice rub and bake consistently without drying out quickly. We aim for approximately 500g (1.1 lbs) of fish, skinned and cut into precise 1-inch wide strips. Uniformity in size is critical here, ensuring that every piece of fish bakes evenly within the 12-15 minute window. Before applying the oil and spice rub, remember to pat the strips completely dry—a key step for allowing the seasonings to adhere and form that desirable "crust."

Assembling the Zesty Mango Salsa: Tips for Dicing and Ripeness

The salsa is the vibrant star of these mango salsa fish tacos . For the best texture and sweetness, choose a ripe mango variety like Kent or Ataulfo, which are less fibrous. The goal is a clean, bright, and slightly chunky salsa, so dice the mango and red onion into small, consistent ¼-inch cubes. The finely minced jalapeño provides heat; seeding it minimizes the fiery impact while retaining its fresh flavor. Mixing the mango, red onion, cilantro, and minced chili with fresh lime juice and a pinch of salt, and then setting it aside, allows the acidity to slightly soften the onion and deepen the overall flavor profile. This vital rest time enhances the refreshing counterpoint provided by the mango for fish tacos .

Quick Lime Crema and Cabbage Slaw Prep

The cool, tangy layer provides the final textural and temperature contrast. The Lime Crema is astonishingly simple: full-fat sour cream or Greek yogurt is whisked with lime juice, garlic powder, and a dash of salt. For an elevated touch, rather than just using plain shredded cabbage, we mix the thinly sliced red or green cabbage with a few spoonfuls of the prepared crema. This pre-dressing coats the cabbage slightly, binding the slaw and adding a rich tanginess that serves as an essential creamy base for the taco.

Non-Stick Baking Sheets and The Right Cutting Blades

Successful execution relies on reliable kitchen tools. A sturdy half-sheet baking pan, lined with parchment paper, is essential for ensuring the Baked Fish Tacos do not stick and release cleanly once cooked. Parchment paper also aids significantly in quick cleanup. On top of that,, precise knife work is paramount for the salsa; a sharp chef’s knife and a stable cutting board ensure you can quickly and safely dice the mango and red onion into those small, uniform pieces required for the best texture in the final dish.

Step-by-Step Guide to Flawlessly Baking the Spiced Cod

Our baking process is designed for speed and optimal texture. Start by preheating the oven to 400° F ( 200° C) and lining your baking sheet. After preparing the spice rub (smoked paprika, cumin, chili powder, oregano, salt, pepper, and lime zest), toss the dried fish strips in olive oil, then thoroughly dredge them through the spice mixture until they are completely coated. Arrange the strips on the prepared baking sheet, ensuring they have a little space between them—this promotes air circulation and crisping. Bake the fish for precisely 12 to 15 minutes. Resist the urge to open the oven door too often!

Marinating and Resting the Cod for Maximum Flavor Infusion

Unlike some recipes that call for lengthy liquid marinades which can actually start to cook or break down the fish, our method focuses on immediate flavor infusion through the dry rub. By applying the oil and spice blend immediately before baking, the dry ingredients form a dense coating. The small amount of oil helps the spices bloom in the heat of the oven, allowing the flavors of the smoked paprika and cumin to deeply penetrate the cod while simultaneously creating a delightful outer texture.

Achieving the Ideal Internal Temperature for Flaky Fish

The difference between a moist, flaky piece of cod and dry, tough fish often comes down to just a minute or two of cooking time. For safety and the best eating experience, the fish should be baked until it is opaque throughout and flakes easily with a fork. The target internal temperature is 145° F ( 63° C). Because the strips are cut uniformly, they should all be ready at the same time. Promptly removing the fish from the oven once cooked ensures that you do not lose any moisture.

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Final Assembly: Warming Tortillas and Layering the Baked Fish Tacos with Mango Salsa

The final stage is assembly, where timing and texture are paramount. Before the fish finishes baking, ensure your tortillas are warmed—this makes them pliable, enhances their corn or flour flavor, and prevents them from tearing when you fold the taco. A quick 30 seconds per side in a dry skillet is highly recommended for achieving slight charring and flexibility.

Building the Ultimate Taco: The Correct Order of Layers

A beautifully built taco is structurally sound and delivers flavors in the proper sequence. Start with the creamy base: a spoonful of the pre-dressed cabbage slaw, which acts as a barrier to prevent the tortilla from getting soggy and provides the necessary initial crunch. Next, layer 1 or 2 strips of the perfectly baked, spiced cod. Top this generous portion of fish with the vibrant Baked Fish Tacos with Mango Salsa , ensuring you get plenty of the zesty liquid over the fish. A final drizzle of the remaining Lime Crema ties all the complex textures and flavors together.

Presentation Tips for a Vibrant Fiesta Platter

Tacos are inherently festive, and presentation should reflect that spirit. Arrange the finished tacos on a large platter. Use small bowls to display the remaining crema and salsa on the side, allowing guests to customize the heat or sweetness. Garnish the platter generously with extra lime wedges and a sprinkling of fresh cilantro. The visual contrast between the deep red spice rub, the cool white crema, and the stunning orange and green of the salsa makes this dish irresistible.

Customizing and Troubleshooting Your Baja Taco Experience

One of the great joys of tacos is their adaptability. While this recipe is designed to deliver consistent, high-quality results, knowing how to substitute and troubleshoot ensures success regardless of your pantry constraints or dietary needs.

Ingredient Substitutions: Swapping Cod for Shrimp or Chicken

If cod is unavailable, high-quality tilapia or halibut work perfectly using the same spice rub and cooking time. Alternatively, for a different protein, substitute 500g of peeled shrimp (prawns). Toss the shrimp in the same seasoning blend and bake for a mere 8 to 10 minutes, as they cook much faster. For a non-seafood option, chicken breast strips can be used, though they will require a longer cooking time (closer to 18- 20 minutes). For vegetarian variations, try the same spice rub on firm tofu or halloumi.

Making Ahead: Storage Solutions for Leftover Salsa and Fish

Both the salsa and the fish store well, but separately. The mango salsa, due to the acidity of the lime, will maintain its freshness and vibrancy in an airtight container in the refrigerator for up to two days. The baked fish should also be stored in the refrigerator. To reheat, wrap the cod strips in foil and warm them gently in the oven for about 5- 8 minutes until heated through—avoid the microwave, which will ruin the texture achieved by baking. The Lime Crema will keep well in the fridge for up to four days.

Serving Suggestions: Pairings for a Complete Mexican-Inspired Meal

To round out your meal, serve the tacos alongside traditional Mexican sides. Simple black beans, seasoned with a touch of cumin and onion, or fluffy cilantro-lime rice are excellent complementary starches. For drink pairings, a crisp, clean Pale Ale offers hoppy bitterness that cleanses the palate after the spicy-sweet flavors, while a classic, tart lime margarita is always a welcome accompaniment to any taco feast.

Nutritional Snapshot and Dietary Adjustments

These Baked Fish Tacos are naturally lighter than their deep-fried counterparts, offering a fulfilling meal high in protein and fiber, thanks to the lean cod and fresh vegetables.

Calorie Breakdown: Why Baked Fish Is the Lighter Choice

Opting for baking over frying drastically reduces the overall fat content and subsequent caloric intake. Using lean white cod and substituting high-fat sour cream with Greek yogurt in the crema (or using a cashew-based vegan alternative) keeps the meal guilt-free. Based on three generously portioned tacos per serving, the calorie count remains modest, typically falling between 380 and 420 kcal, while delivering a substantial 35 grams of protein. This nutritional profile makes these Easy Baked Fish Tacos an outstanding choice for healthy weeknight eating.