Baja Fish Taco Recipe with Mango Salsa and Queso Fresco
Fish tacos are seriously probably my favorite kind. They are light, they are flavorful and they are always so dang good! I kind of upped this recipe by using fresh halibut, but you know what it was worth it! Try this Baja Fish Taco Recipe that is loaded up with a tasty homemade Mango Salsa and then topped off with Queso Fresco that are rubbed down with herbs and spices. From shredded cabbage to a mango salsa recipe, these fresh halibut fish tacos are absolutely delicious and are always a crowd pleaser. Try them out in your house today! SUBSCRIBE for more great recipes: http://bit.ly/2zql9ha MORE GREAT SEAFOOD RECIPES: Shrimp and Grits: http://bit.ly/2HOAE2d Potato Crusted Salmon: http://bit.ly/2HS3fUf Tuna Poke Tostada: http://bit.ly/2ybM6W1 Clam Chowder: http://bit.ly/2t4Gzuk Lobster Tortellini: http://bit.ly/2sYxm7L Jambalaya Recipe: http://bit.ly/2lezN1U Written Recipe: Prep Time 40 minutes Cook Time 10 minutes Total Time 50 minutes Servings 12 Author Chef Billy Parisi Ingredients For the Tortillas: 4 cups of masa flour 2 ½ cups of warm water 1 teaspoon of Kosher salt For the Salsa and Toppings: 2 mangoes peeled, cored and medium diced ½ peeled and small diced red onion 1 seeded and small diced red bell pepper 1 jalapeño seeded and small diced 3 tablespoon of fresh cilantro chopped juice of 1 Lime ½ each thinly sliced red and green cabbage queso fresco sea salt and fresh cracked pepper to taste For the Fish: 1 teaspoon of dry oregano 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon crushed red pepper flakes 1 tablespoons onion powder 1 tablespoons garlic powder 1 teaspoon of sea salt 3 tablespoons of olive oil 1 ½ pounds of skinned fresh halibut Instructions Tortillas: Combine all of the ingredients in a large bowl and mix until completely combined. Cover and let sit for 10 minutes. Next, make golf ball sized dough balls and press them using a tortilla press. Cook the tortillas in a non-stick skillet over medium heat until they become lightly browned around the edges. Keep warm. Note: you will have some leftover. Salsa: Combine the mangos, red onions, bell pepper, jalapeno, cilantro, lime juice, salt and pepper in a bowl and keep cool. Fish: In a bowl mix together all of the herbs and spices and coat the fish on both sides with it. Sear the fish on a hot griddle or large frying pan over medium to medium-high heat until it is browned on both sides and cooked through out, about 10 minutes. To Plate: Place some fish into a warmed tortilla and top off with sliced cabbages, mango salsa and queso fresco.