Baked Fish Tacos with Tropical Salsa

Baked Fish Tacos with Tropical Salsa

Baked fish tacos with tropical sauce

For the Baked Fish:

  • 2 garlic cloves, minced
  • 1 cup Juicy Juice 100% Orange Tangerine Juice
  • ¼ cup vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 pound cod or tilapia
  • Nonstick cooking spray

For Tropical Salsa:

  • 1 orange, peeled and chopped
  • 1 mango, peeled, pitted and chopped
  • 1 Roma tomato, chopped
  • ½ jalapeno pepper, seeded and minced
  • ¼ cup chopped cilantro leaves
  • ¼ cup chopped red onion
  • 1 tablespoon Juicy Juice 100% Orange Tangerine Juice

For Serving:

  • 8 corn tortillas, warmed
  • 1 cup shredded red cabbage
  • 1 lime, cut into wedges
  • ½ cup sour cream
  • Hot sauce (optional)


  1. Make the Baked Fish: In large baking dish, whisk together garlic, juice, oil, chili powder, cumin, and salt. Add fish to juice mixture; turning to coat. Cover and transfer to refrigerator for at least 4 hours or up to overnight.
  2. Preheat oven to 400 degrees F. Spray rimmed baking pan with cooking spray. Remove fish from marinade and place on baking pan; discard marinade. Transfer fish to oven and bake 12 to 14 minutes or until internal temperature of fish reaches 145 degrees F.
  3. Meanwhile, make the Tropical Salsa: In medium bowl, stir together orange, mango, tomato, jalapeno, cilantro, onion and juice.
  4. To serve, remove skin from fish if desired; use forks to flake fish into bite-sized pieces. Divide fish between tortillas and top with cabbage and Tropical Salsa. Serve tacos with lime wedges, sour cream and hot sauce, if desired.


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