Empty My Fridge
Baja Fish Taco Recipe with Mango Salsa and Queso Fresco
Ingredients
- Flour4 cups
- Salt2 tsp
- Mango · peeled diced2
- Red onion · peeled diced½
- Bell pepper · seeded diced1
- Jalapeño chili · seeded diced1
- Cilantro · chopped3 tbsp
- Lime
- Cabbage · thinly sliced½
- Queso fresco
- Cracked pepper
- Oregano1 tsp
- Chili powder1 tsp
- Cumin1 tsp
- Chili flake · crushed flakes1 tsp
- Onion powder1 tbsp
- Garlic powder1 tbsp
- Olive oil3 tbsp
- Halibut1 ½ lb
Instructions
- Mix the masa flour, warm water and kosher salt in a large bowl until fully combined. Cover and let rest for 10 minutes.
- Shape the dough into golf ball-sized balls and press each one flat in a tortilla press.
- Cook the tortillas in a non-stick skillet over medium heat until lightly browned around the edges. Keep them warm. You will have some dough left over.
- For the salsa, combine the mango, red onion, bell pepper, jalapeño, cilantro, lime juice, salt and pepper in a bowl and keep it cool.
- For the fish, mix all the dry herbs and spices together and coat the halibut on both sides.
- Sear the fish on a hot griddle or large frying pan over medium to medium-high heat for about 10 minutes, until browned on both sides and cooked through.
- To serve, put some fish in a warm tortilla and top with sliced cabbage, mango salsa and queso fresco.
Summarized from Chef Billy Parisi's video. Watch it for the details.
More recipes with
OnionBell pepperRed onionLimeCabbageMangoQueso frescoHalibut
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.