Best Grilled Baja Fish Tacos Recipes

GRILLED BAJA FISH TACOS

Grilled Baja Fish Tacos image

I found this grilled Baja fish taco recipe and made a few changes to it per my liking. Wife and 5-year old son love it. I hope you do too. Serve with lime wedges, if desired.

Provided by JoVieBro

Categories Main Dish Recipes Taco Recipes

Time 1h

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons cider vinegar
1 teaspoon vegetable oil
1 teaspoon kosher salt
½ medium head green cabbage, shredded
3 scallions, thinly sliced
5 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon kosher salt
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
4 tilapia fillets, or more to taste
2 teaspoons vegetable oil
¾ cup mayonnaise
1 lime, juiced, divided
2 teaspoons minced chipotle peppers in adobo sauce, or to taste
2 cloves garlic, minced
12 (6 inch) corn tortillas
½ cup crumbled queso fresco

Steps:

Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready.
Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside.
Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate.
Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 32.5 g, Cholesterol 44.4 mg, Fat 28.6 g, Fiber 6.2 g, Protein 22.4 g, SaturatedFat 5.2 g, Sodium 912.4 mg, Sugar 3.6 g

GRILLED FISH TACOS BAJA STYLE

Grilled Fish Tacos Baja Style image

Another great recipe my son brought back from his travels through Mexico, served with my Spanish Rice and a cold Mexican beer with a wedge of lime...yum.

Provided by Marsha Gardner

Categories Tacos & Burritos

Number Of Ingredients 31

Ingredients

MARINADE
1/4 c olive oil, extra virgin
2 Tbsp white vinegar
2 Tbsp lime juice, fresh
2 tsp lime zest
1 1/2 tsp honey
2 clove garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1 tsp old bay seasoning
1/2 tsp freshly ground black pepper
1 tsp hot pepper sauce
DRESSING
1 lb tilapia fillets, cut into chunks
8 oz sour cream
1/2 c adobo sauce
2 Tbsp lime juice
2 tsp lime zest
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp old bay seasoning
kosher salt and freshly ground black pepper to taste
TOPPINGS
3 medium tomatoes, diced
1 bunch cilantro, fresh, chopped
1 small cabbage head, cored and slices
8-10 radishes, sliced
1 small red onion, diced
2 jalapenos, fresh, sliced
2 limes, cut into wedges
10 oz package flour totillas

Steps:

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
4. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.