Baja Fish Taco Recipe with Mango Salsa and Queso Fresco

Ingredients

• 2 cups Masa Harina (Bob's Red Mill, sifted)
• 1.25 cups Water (Room temperature)
• 1 tsp Salt (Fine sea salt)
• 1 medium Mango (peeled and diced)
• 0.25 cup Red Onion (finely diced)
• 1 Jalapeño (seeded and minced)
• 0.25 cup Cilantro (chopped)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 tbsp Olive Oil (extra virgin)
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 1 tsp Sea Salt (to season fish)
• 1.5 lb Halibut Fillet (skinless, cut into 4‑5 inch strips)
• 1 cup Red Cabbage (shredded)
• 1 cup Green Cabbage (shredded)
• 0.25 cup Queso Fresco (crumbled)
• 1 Lime Wedges (cut into wedges for serving)

Instructions

1. Combine Masa Dough

   In a mixing bowl, whisk together 2 cups masa harina, 1¼ cups water, and 1 tsp salt until a smooth, pliable dough forms.

   Time: PT5M

2. Rest Dough

   Cover the dough with a clean kitchen towel and let it rest for 10 minutes.

   Time: PT10M

3. Form Tortilla Balls

   Divide the rested dough into golf‑ball sized portions (about 1‑1.5 oz each) and roll each into a smooth ball.

   Time: PT5M

4. Press Corn Tortillas

   Place a plastic bag on each side of the cast‑iron tortilla maker, place a dough ball between the bags, and press firmly to flatten into a thin circle.

   Time: PT10M

5. Cook Tortillas

   Heat the griddle over medium‑high heat (about 350°F). Cook each tortilla 1‑2 minutes per side until lightly browned and crisp.

   Time: PT15M

   Temperature: 350°F

6. Prepare Mango Salsa

   In a small bowl combine diced mango, ¼ cup diced red onion, minced jalapeño, chopped cilantro, 2 tbsp lime juice, a pinch of salt and pepper, and 1 tsp olive oil. Mix until evenly coated.

   Time: PT15M

7. Make Fish Spice Rub

   In a small bowl whisk together 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, 1 tbsp olive oil, and 1 tsp sea salt. Rub the mixture evenly over the halibut strips.

   Time: PT5M

8. Cook Halibut

   Increase the griddle to high heat (about 400°F). Add the seasoned halibut strips and cook 3‑4 minutes per side, or until the flesh flakes easily and the exterior is golden brown.

   Time: PT10M

   Temperature: 400°F

9. Prepare Cabbage Slaw

   In a bowl combine shredded red cabbage and green cabbage. Lightly toss with a pinch of salt.

   Time: PT5M

10. Assemble Tacos

    Place a warm tortilla on a plate, add a few pieces of cooked halibut, top with cabbage slaw, mango salsa, and a sprinkle of crumbled queso fresco. Serve with lime wedges.

    Time: PT5M

Nutrition Facts

Calories

370

Protein

25g

Carbohydrates

30g

Fat

12g

Fiber

3g