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.


Recipe Summary

15 mins
15 mins
1 hr
30 mins
12 tacos


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Cabbage Slaw:


Instructions Checklist
  • 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.

Cook's Note:

You can use 1-inch thick skinless mahi mahi fillets or red snapper as a substitute for tilapia, if preferred.

Nutrition Facts

467 calories; protein 22.4g; carbohydrates 32.5g; fat 28.6g; cholesterol 44.4mg; sodium 912.4mg. Full Nutrition