Baja Fish Tacos with Mango Salsa

By pressurecooker

Ingredients

• MANGO SALSA
• 2 large ripe mangos, peeled, pitted and chopped
• 1/4 cup minced red bell pepper
• 1 T lime juice
• 1 T chopped fresh cilantro
• 2 green onions, sliced (green tops only)
• 1 small jalapeño pepper, stem, seeds and membranes removed, finely diced
• TACOS
• 1 pound cod fillets, rinsed and patted dry
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp Mexican oregano
• 1/2 tsp garlic salt
• 8 corn tortillas, warmed
• 2 cups shredded red or green cabbage
• 1/2 cup crumbled cotija cheese, or shredded Monterey Jack

Preparation

Step 1

Preheat oven to 425 degrees.

In a medium bowl, combine all mango salsa ingredients and set aside.

Place cod on 2 large sheets of parchment paper. In a small bowl, combine dry seasonings. Sprinkle over cod. Fold the parchment paper to enclose the fish. Bake packets on a baking sheet for 15-18 minutes. Once cooked, open packets to let steam escape.

Place equal amounts of cod in each tortilla. Top with cabbage, cheese and mango salsa.

Makes 4 servings