Tilapia is grilled until flaky and then served with a spicy mayonnaise sauce and crispy cabbage slaw in these delicious Baja fish tacos.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
467 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.
Ingredients
1 teaspoon vegetable oil
2 teaspoons vegetable oil
2 tablespoons cider vinegar
2 cloves garlic, minced
2 teaspoons chili powder
12 (6 inch) corn tortillas
1 teaspoon kosher salt
3 scallions, thinly sliced
5 tablespoons chopped fresh cilantro
1 lime, juiced, divided
4 tilapia fillets, or more to taste
2 teaspoons minced chipotle peppers in adobo sauce, or to taste
