Grilled Baja Fish Tacos

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Description

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.

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

Instructions

  1. Whisk cider vinegar
  2. vegetable oil
  3. and salt together in a small bowl. Combine cabbage
  4. scallions
  5. and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
  6. Combine chili powder
  7. salt
  8. coriander
  9. cumin
  10. 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.
  11. Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
  12. While the grill is heating
  13. combine mayonnaise
  14. 1/2 of the lime juice
  15. chipotle peppers
  16. and garlic in a small bowl and season with salt and pepper. Set aside.
  17. 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
  18. perpendicular to the bars of the grate.
  19. Cook until fish is opaque and flakes apart when gently prodded
  20. 5 to 7 minutes per side. Transfer to a plate
  21. tent loosely with aluminum foil
  22. and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
  23. Place several tortillas in a single layer on the grill and cook until warm
  24. about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
  25. Smear warm tortillas with mayonnaise mixture
  26. then add fish
  27. cabbage slaw
  28. and queso fresco.

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 1 hr

Servings: 6

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