Fish Tacos with Mango Salsa | Easy Cod Tacos with White Jasmine Sajji Masala

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Fresh, Flavorful Fish Tacos Seasoned with White Jasmine Sajji Masala

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Why You’ll Love These Fish Tacos

These Fish Tacos with Mango Salsa are bursting with fresh, vibrant flavors and are perfect for busy weeknights, summer dinners, or entertaining family and friends. Tender cod is seasoned with White Jasmine Sajji Masala, garlic, turmeric, and aromatic whole spices, then topped with crisp lettuce, sweet mango or pineapple salsa, and creamy White Jasmine Cumin Gouda.

The combination of smoky Pakistani-inspired spices, flaky fish, and fresh toppings creates restaurant-quality tacos that are ready in just 30 minutes.

Ingredients

For the Fish

6 medium cod fillets
2 tablespoons garlic, minced
3 tablespoons olive oil, divided
2 teaspoons White Jasmine Sajji Masala
½ teaspoon turmeric
1 teaspoon salt
1 cup red onion, chopped
1 cup green onions, chopped
1 teaspoon whole cumin
1 (4-inch) cinnamon stick
½ cup fresh cilantro, chopped

For Serving

Soft flour or corn tortillas
Thinly shredded lettuce
Fresh mango salsa or pineapple salsa
White Jasmine Cumin Gouda, shredded
Lime wedges

Instructions

Step 1 – Season the Fish

Pat the cod fillets dry and season with salt.

In a small bowl, combine the garlic, 2 tablespoons olive oil, turmeric, and White Jasmine Sajji Masala. Stir until well blended.

Step 2 – Cook the Aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the whole cumin and cinnamon stick and cook for about 1 minute until fragrant.

Stir in the red onion and green onions and sauté for 2–3 minutes until softened.

Step 3 – Cook the Fish

Nestle the cod fillets into the skillet.

Spread the Sajji spice mixture evenly over the fish.

Cover and cook for 3–4 minutes.

Carefully turn the fish over and cook another 3–4 minutes, or until the fish flakes easily with a fork.

Sprinkle with fresh cilantro.

Remove from heat and gently break the fish into bite-sized pieces.

Step 4 – Assemble the Tacos

Warm the tortillas.

Layer each tortilla with:

Shredded lettuce
Flaked Sajji-seasoned fish
Mango or pineapple salsa
Shredded White Jasmine Cumin Gouda

Serve immediately with fresh lime wedges.

Recipe Tips

Cod, halibut, mahi-mahi, or tilapia all work well in this recipe.
Warm tortillas before serving to prevent cracking.
Fresh mango salsa provides the perfect balance of sweetness and spice.
For extra heat, add sliced jalapeños or your favorite hot sauce.

Serving Suggestions

Pair these fish tacos with:

Mexican rice
Cilantro-lime rice
Black beans
Corn salad
Tortilla chips and guacamole
Fresh watermelon or citrus salad

Why Use White Jasmine Sajji Masala?

White Jasmine Sajji Masala is inspired by the traditional flavors of Pakistani Sajji, delivering a rich blend of smoky, savory spices that complement seafood beautifully. Combined with the creamy richness of White Jasmine Cumin Gouda, these tacos offer a unique fusion of global flavors.

Frequently Asked Questions

What is the best fish for fish tacos?

Mild white fish such as cod, mahi-mahi, halibut, or tilapia are excellent choices because they cook quickly and absorb seasonings well.

Can I grill the fish?

Yes! Grill the seasoned fillets over medium-high heat for about 3–4 minutes per side.

Can I make these ahead of time?

Prepare the salsa and shred the cheese ahead of time. Cook the fish just before serving for the best texture.

What cheese goes well with fish tacos?

White Jasmine Cumin Gouda melts beautifully and adds a creamy, mildly spiced flavor that pairs perfectly with seafood and fresh salsa.