Recipe Steps

• Pat the fish dry with paper towels and season with ¼ tsp. salt. Place fish in a small baking dish (8x8" or 9x9") or wide-rimmed bowl.
• In a small bowl, combine 2 Tbsp. olive oil, orange juice, and taco seasoning; whisk to combine. Pour mixture over fish and gently turn fish to coat in marinade. Cover and refrigerate for a minimum of 30 minutes, or up to 2 hours.
• In a large bowl, combine mango, red bell pepper, red onion, cilantro, jalapeño, lime juice, cumin, and salt; mix to combine. Refrigerate until ready to use.
• In a small bowl, combine Greek yogurt (or sour cream), mayonnaise, lime juice, Old Bay Seasoning, and a dash of hot sauce (if using); whisk to combine.
• In a separate large bowl, add shredded cabbage (or coleslaw) and season with a pinch of salt. Add 3 Tbsp. of the Baja Sauce and reserve remaining for topping. Toss slaw to combine and set aside.
• Heat remaining 2 Tbsp. olive oil in a large skillet over medium-high. Once hot, add the marinated fish and cook, undisturbed, for about 4 minutes. Gently flip, and cook for another 3 to 4 minutes, until the fish is firm to the touch.
• Transfer fish to a plate and flake into large chunks.
• Place a small amount of slaw in each tortilla, followed by the fish, mango salsa, and a finishing drizzle of remaining Baja Sauce.