Baja Fish Tacos with Mango Salsa

Fish Tacos 2

Baja Fish Tacos with Mango Salsa

My very hip Southern California friend Kami introduced me to fish tacos at her favorite place in Orange County:  Wahoo’s Fish Tacos, super casual hangouts with over 60 locations in the US,  where they serve’m fresh and flavorful.  I fell in love!  My preference is grilled white fish like talapia or mahi mahi loaded with nutritious goodness like potassium-rich mangos and vitamin C-packed cabbage slaw.  I use white corn tortillas for a high fiber punch.

Brush the grill rack with a little canola oil to avoid sticking when you grill the fish.  Use freshly chopped cabbage or right out of the bag for convenience and of course,  you can always use prepared guacamole, but fresh cut avocado is the bomb!  The mango salsa adds sweetness; save some for chicken or sweet pork salads (can you say Costa Vida?)  No matter how you put it together, fish tacos are a summer staple.

Baja Fish Tacos with Mango Salsa

Total Time: 30 minutes

Yield: 4

2 tacos

Baja Fish Tacos with Mango Salsa

  • Baja Fish Tacos with Mango Salsa
  • 3/4 pound mahi mahi or other firm white fish fillets
  • 2 Tbsp fajita seasoning
  • 1/4 cup plain Greek yogurt
  • 3 Tbsp chopped fresh cilantro
  • 1 avocado, pitted and sliced, divided
  • 1 Tbsp fresh lime juice
  • 1/2 tsp salt
  • 8 small white corn tortillas
  • 2 cups sliced green cabbage
  • Lime wedges
  • Mango Salsa
  • 1/2 cup sliced red bell pepper
  • 2 Tbsp sliced red onion
  • 2 Tbsp fresh cilantro
  • 1/2 medium jalapeno
  • 1 Tbsp fresh lime juice
  • 1/4 tsp salt
  • 1/2 cup chopped peeled mango
  1. Preheat grill and lightly brush with canola oil to prevent sticking.
  2. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh.
  3. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork.
  4. Combine yogurt, 1/2 of the avocado, lime juice and salt in small bowl. Blend with fork until smooth.
  5. Prepare Mango Salsa by combining all ingredients except mango in container of food processor fitted with a metal blade; cover and pulse until chopped. Add mango and stir to combine.
  6. Arrange about 1 1/2 oz of grilled fish on to a tortilla. Top with cabbage, Mango Salsa, yogurt-avocado dressing and remaining avocado slices. Repeat with remaining tortillas.


  1. Mary Ellen Davis says:

    Thanks, Karen. I love fish tacos. When you cook for only one it’s hard to take time to eat right. I did tonight and loved my meal!

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