Baja Crunch Fish Tacos with Mango Cabbage Slaw
By Annah “Koko” Syta
Level of recipe difficulty: Easy
For those of you who are not familiar with fish tacos, you’ve been missing out. Originating in the Baja California peninsula of Northern Mexico, this crunchy, creamy, spicy and citrusy taco was unique to this region - that is until their popularity spread through San Diego and Southern California and beyond. Nowadays, you’ll be hard pressed to find a good taco joint in the US and now Europe that doesn’t pay homage to this perfect mouthful.
Fish tacos are generally grilled or fried with a cornmeal crust (like our Baja Crunch Seasoning!), topped with some shaved cabbage, chipotle mayo, salsa and lime. But my favorite, and the recipe I’m sharing with you today, are baked - you get the same crunchy coating you would get with a fried fish taco, but without the grease (or having to deal with all the oil at home). I also like to kick it up a notch and replace the shaved cabbage with a mango and red cabbage slaw. This adds a little sweetness from the mango and a little tang from the vinaigrette that balance perfectly with the other ingredients.
Ok, let’s get cooking!
Recipe for 12 tacos: (I would recommend around 3-4 for each person, however I’m known to eat 6 in one sitting, so plan accordingly!)
Important Note: Please do not use frozen fish for this recipe. It holds a lot of water which continues to release during cooking, which will cause the finished product to become soggy.
You will need:
- 1 pack Koko & Roy Deli Handmade Corn Tortillas
- 1 jar Koko & Roy Deli Baja Crunch Seasoning
- 1 jar Koko & Roy Deli Spicy Chipotle Mayo
- 1 bottle Koko & Roy Deli Maple Vinaigrette
(Or just buy our Baja Crunch Fish Taco Kit here!)
- 500g white fish such as cod, cut into 5cm cubes (not frozen!)
- 2 eggs, beaten
- Half a small red cabbage, shaved using a mandolin or vegetable peeler, or sliced very finely with a knife
- 1 mango, peeled and cut into thin strips
- 2 spring onions, sliced
- 1-2 limes
- One bunch of cilantro
- Set oven to 200C
- Heat Handmade Corn Tortillas according to instructions and set aside under a kitchen towel to steam until serving.
- Mix the cabbage, mango and spring onion in a bowl and add Maple Vinaigrette to taste. Allow to sit for at least 20 minutes, then test to see if there is enough vinaigrette before serving.
- Coat each cube of fish in egg, then roll in Baja Crunch Seasoning until well coated. Place on a baking tray.
- Bake for 8-10 minutes, testing one for doneness after 8 min.
- Now you are ready to compose your taco!
You can honestly put them together however you like, but I generally put a little Chipotle Mayo first, then add the fish, then drizzle a little more mayo. But hey, different strokes for different folks. Then top with the mango slaw, some cilantro and a squeeze of lime! Delicioso!
Side Note: Most of my fish taco eating doesn't make it out of the kitchen, where we eat them standing up by the counter. I highly recommend this approach!
And that’s it! Make sure you tag us on social media (@kokoroydeli) to show how your tacos turned out! And remember our whole Taco Night collection with lots more taco fillings and salsas, so if you’re having people over it’s an easy and delicious way to feed everyone!
Until next time