Grilled Baja Fish Tacos

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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 467 Calories

Ingredients

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

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.