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Baja Fish Tacos

Baja Fish Tacos
Yields
4 servings

Ground meat or sliced chicken is the most common taco filling, but diced fish – marinated and quickly grilled – makes for a refreshing change, and it takes a fraction of the time to cook.Photo by Michael Olson. Adapted from ‘In the Kitchen with Anna’ (Whitecap Books), 2008

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ingredients

Baja Fish Tacos

1
lb(s) firm white fish, such as marlin, grouper or cod
1
clove garlic, minced
2
Tbsp lime juice
1
Tbsp olive oil
1
jalapeno pepper, seeded and minced
3
Tbsp minced red onion
salt and pepper

Assembly

8
soft tortilla shells
2
cup red cabbage
1
cup diced fresh tomato
1
cup diced avocado
½
cup sour cream
¼
cup chopped fresh coriander
hot sauce (optional)
bamboo skewers, soaked in water for 30 minutes
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directions

Step 1

Cut the fish into 1-inch cubes and toss with the garlic, lime juice, olive oil and jalapeno. Cover and chill for 20 minutes. While the fish is marinating, prepare the ingredients for assembly.

Step 2

Preheat your grill on medium high. Skewer the marinated fish onto the bamboo skewers and grill uncovered for about 6 minutes total, turning to char evenly on all sides (you may wish to use a grilling screen or basket for the fish, as it may flake, depending on the type of fish). To serve, remove the fish from the skewers by holding a soft taco over the skewer and pulling and then allow your guests to top with the remaining ingredients.

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