GrillMexican
Baja fish tacos
White fish, a short marinade, a hot grate, a lime slaw. The beach pin that does not need a deep fryer.
Made it?
30 min · 25 min hands-on · pull 130°F · rest 3 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- firm white fish (cod, mahi, or halibut)2 lb
- oil2 tbsp
- chili powder1 tsp
- cumin1 tsp
- kosher salt1 tsp
- lime1
- shredded cabbage2 cups
- crema or yogurt1/4 cup
- corn tortillas8
Method
- 1
Oil, chili, cumin, salt, lime zest on the fish. 15 minutes, not all afternoon — acid cooks it.
- 2
Hot oiled grate or skillet. 3–4 minutes a side to 130°F. It should flake, not fall apart in the pan.
- 3
Cabbage with lime and a pinch of salt. Warm tortillas. Fish, slaw, crema, more lime.
If you don’t have it
- Cod or mahi → Halibut, snapper, or even shrimp. Firm fish. Salmon is a different taco.
- Grill → Cast iron. Same spices, same 130°F. Oil the pan.
Same cook, different day
Beer-batter
The fried pin. Light batter, 350°F oil, 2 minutes. Same slaw.
Blackened
More spice. More chili and paprika, smoking-hot iron, no marinade.
Cabbage-free
A softer taco. Pico and crema only. Still lime.
On the plate
With this, try
- With this dish, try making quick pickled onions.
In the morning, or while the meat is on. Thin red onion, hot vinegar, a pinch of sugar and salt. They pink up as they sit.
15 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making cilantro-lime slaw.
Every taco night. On carnitas, fish, asada. Shred, salt, lime. Cilantro last so it stays green.
15 min