Spicy Grilled Baja Fish Tacos
Spicy Grilled Baja Fish Tacos
Ingredients
For the Fish
- 1 1/2 pound White fish fillets (like cod, tilapia, or mahi-mahi), cut into 1-inch pieces
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil
For the Chipotle Slaw
- 1 bag Shredded cabbage mix (coleslaw mix)
- 1/2 cup Mayonnaise
- 1 tablespoon Adobo sauce from canned chipotle peppers
- 1 tablespoon Lime juice
- 1/4 cup Cilantro, chopped
For the Pico de Gallo
- 2 medium Tomatoes, diced
- 1/4 cup Red onion, finely diced
- 1 small Jalapeño, seeded and minced (optional, for extra heat)
- 1/4 cup Cilantro, chopped
- 1 tablespoon Lime juice
- 1/4 teaspoon Salt
For Assembly
- 8 Corn tortillas, warmed
- 4 Lime wedges, for serving
Instructions
- 1
In a medium bowl, combine the fish pieces with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Drizzle with olive oil and toss to coat the fish evenly.
⏱️ 3 min - 2
Prepare the chipotle slaw: In a separate bowl, whisk together mayonnaise, adobo sauce, and lime juice until smooth. Stir in the shredded cabbage mix and chopped cilantro. Mix well and set aside.
⏱️ 5 min - 3
Make the pico de gallo: In another bowl, combine diced tomatoes, red onion, minced jalapeño (if using), chopped cilantro, lime juice, and salt. Stir gently and set aside.
⏱️ 4 min - 4
Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the seasoned fish pieces on the preheated grill. Grill for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook.
⏱️ 8 min•🌡️ 400 - 5
Assemble the tacos: Place a portion of the grilled fish onto each warmed tortilla. Top generously with chipotle slaw and pico de gallo. Serve immediately with lime wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Grilled Baja Fish Tacos
Ingredients
For the Fish
- 1 1/2 pound White fish fillets (like cod, tilapia, or mahi-mahi), cut into 1-inch pieces
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil
For the Chipotle Slaw
- 1 bag Shredded cabbage mix (coleslaw mix)
- 1/2 cup Mayonnaise
- 1 tablespoon Adobo sauce from canned chipotle peppers
- 1 tablespoon Lime juice
- 1/4 cup Cilantro, chopped
For the Pico de Gallo
- 2 medium Tomatoes, diced
- 1/4 cup Red onion, finely diced
- 1 small Jalapeño, seeded and minced (optional, for extra heat)
- 1/4 cup Cilantro, chopped
- 1 tablespoon Lime juice
- 1/4 teaspoon Salt
For Assembly
- 8 Corn tortillas, warmed
- 4 Lime wedges, for serving
Instructions
- 1
In a medium bowl, combine the fish pieces with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Drizzle with olive oil and toss to coat the fish evenly.
⏱️ 3 min - 2
Prepare the chipotle slaw: In a separate bowl, whisk together mayonnaise, adobo sauce, and lime juice until smooth. Stir in the shredded cabbage mix and chopped cilantro. Mix well and set aside.
⏱️ 5 min - 3
Make the pico de gallo: In another bowl, combine diced tomatoes, red onion, minced jalapeño (if using), chopped cilantro, lime juice, and salt. Stir gently and set aside.
⏱️ 4 min - 4
Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the seasoned fish pieces on the preheated grill. Grill for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook.
⏱️ 8 min•🌡️ 400 - 5
Assemble the tacos: Place a portion of the grilled fish onto each warmed tortilla. Top generously with chipotle slaw and pico de gallo. Serve immediately with lime wedges on the side.
⏱️ 3 min