Grilled Baja Fish Tacos

How to Make Grilled Baja Fish Tacos

1. 1

   Step 1: Marinate the fish

   In a shallow bowl, whisk together the olive oil, lime juice, chili powder, and kosher salt. Add the fish strips and toss to coat; let sit 10–15 minutes while you preheat the grill to build flavor without over-marinating.

   For this step

   • 1 1/2 lbfirm white fish (cod, mahi-mahi, or halibut), skinless, cut into 1/2–3/4-inch strips
   • 2 tbspextra-virgin olive oil
   • 1 tspchili powder
   • 1 tspkosher salt
   
2. 2

   Step 2: Preheat and prepare the grill

   Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C) and clean the grates. Oil the grates lightly or brush the fish with a little extra oil right before grilling to prevent sticking.
3. 3

   Step 3: Make the quick slaw

   Toss the shredded red cabbage with a pinch of kosher salt and a squeeze of any remaining lime juice from the marinade. Let it sit briefly—this softens the cabbage and brightens its flavor while the fish cooks.

   For this step

   • 3 cups (shredded)red cabbage, thinly shredded
   
4. 4

   Step 4: Grill fish and warm tortillas

   Place the marinated fish directly on the hot grates or on a grill basket; grill 2–3 minutes per side until opaque and lightly charred (internal temperature ~145°F / 63°C). During the last minute, lay tortillas on the grill and warm until pliable and slightly charred, flipping once.

   For this step

   • 8 piecessmall corn tortillas
   
5. 5

   Step 5: Assemble the tacos

   Divide the grilled fish among warmed tortillas, top with a small handful of the cabbage slaw, a drizzle of crema, a spoonful of salsa verde, and a scattering of pickled jalapeños to taste. Adjust heat and acidity with extra salsa or a lime wedge if desired.

   For this step

   • 1/3 cuppickled jalapeños (store-bought or quick-pickled)
   • 1/2 cupsalsa verde (store-bought or homemade)
   • 1/3 cupMexican crema or sour cream
   
6. 6

   Step 6: Serve and enjoy

   Serve tacos immediately while hot so the tortillas stay tender and the fish remains flaky. Offer extra salsa verde, pickled jalapeños, and lime wedges at the table for guests to customize.
   

1. In a shallow bowl, whisk together the olive oil, lime juice, chili powder, and kosher salt. Add the fish strips and toss to coat; let sit 10–15 minutes while you preheat the grill to build flavor without over-marinating.
2. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C) and clean the grates. Oil the grates lightly or brush the fish with a little extra oil right before grilling to prevent sticking.
3. Toss the shredded red cabbage with a pinch of kosher salt and a squeeze of any remaining lime juice from the marinade. Let it sit briefly—this softens the cabbage and brightens its flavor while the fish cooks.
4. Place the marinated fish directly on the hot grates or on a grill basket; grill 2–3 minutes per side until opaque and lightly charred (internal temperature ~145°F / 63°C). During the last minute, lay tortillas on the grill and warm until pliable and slightly charred, flipping once.
5. Divide the grilled fish among warmed tortillas, top with a small handful of the cabbage slaw, a drizzle of crema, a spoonful of salsa verde, and a scattering of pickled jalapeños to taste. Adjust heat and acidity with extra salsa or a lime wedge if desired.
6. Serve tacos immediately while hot so the tortillas stay tender and the fish remains flaky. Offer extra salsa verde, pickled jalapeños, and lime wedges at the table for guests to customize.