comment 0

Baja Fish Tacos & Mango Salsa

Cinco de Mayo? Scorching hot weather in London? What could be better than this super healthy fresh classic Mexican dish? Perfect for both the seaside and your back garden (yard). Something that even Donald Trump, on this side of the pond, with his rather controversial approach to all things Mexican, would surely enjoy?

With it’s vibrant colors and blend of spices topped with sweet spicy mango salsa, I can imagine nothing better on a hot sunny day, washed down with a chilled beer. Mine’s a Negra Modelo!

Ingredients (for 4)

2. Ingredients for both Tacos & Salsa

Ingredients for both the Salsa and the Tacos

For the Salsa

  • 2-3 x ripe mangoes, peeled, stoned and diced into small cubes- I used beautiful bright Ataulfo mangoes
  • 1 x red bell pepper, deseeded and finely diced into small cubes
  • The green stems of 2 spring onions (green onions in the US) finely chopped horizontally
  • 1 x jalapeno pepper, deseeded and finely diced
  • A large handful of fresh coriander / cilantro finely chopped

    4. Chopped Salsa Ingredients

    Salsa all chopped

  • Juice of half a lime (around 1 x tbsp)
  • Salt and pepper to season

For the Tacos

  • 1lb  Cod loins (skinned, boned and dried)
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic salt
  • 2 generous handfuls of shredded red cabbage
  • 1/2 cup of grated Mexican Cotijo cheese, (Greek Halloumi, is similar in flavor and texture and I think Monterrey Jack cheese would work too)
  • 8 soft corn tortillas (warmed in the oven)


3. Spiced Cod

Cod dusted with Taco spice mix

  • Preheat your oven to 425 f / 200c
  • Mix the Tacos spices together
  • Slice the cod loins into 8 pieces and place on a large sheet of parchment (grease proof paper) on a baking tray, dust with the spices, wrap the parchment over the fish so it is enveloped and place in the oven for 15 minutes
  • Meanwhile, mix all the Salsa ingredients together in a bowl and set aside

    5. Mango Salsa

    Spectacular mix of colors of the mixed Mango Salsa

  • Once cooked remove the cod from the oven, place at the bottom of the tortilla, top with the salsa, shredded cabbage and Cortija cheese
  • Serve immediately with a dash of Hot Sauce – I’m using The Bronx Hot Sauce, green, mean and spicy made from Serrano peppers, grown at Greenmarket farms in NYC

Food for a Summery Day? Sorted! Well, at least for the UK. As here in NY, we appear to have caught a dose of British weather – damp, grey and chilly!!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.