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    Home » Recipes » Fish

    Grilled Baja Fish Tacos

    Published: Apr 22, 2017 Modified: Jun 10, 2022 by Candice

    JUMP TO RECIPE PIN RECIPE
    Three fish tacos with red cabbage and salsa.
    One fish taco with salsa.
    Three fish tacos with red cabbage and salsa and title text.

    These grilled baja fish tacos are a copycat recipe from South Beach Bar & Grill in San Diego. They were an unbeatable treat along with their fried counterparts when I lived there. This recipe is my homage to all those delicious taco Tuesdays, and I make these all throughout the summer.

    Looking to branch out your taco fillings beyond chicken and steak? These grilled Baja fish tacos are a great move. They're simple but packed to the brim with flavor.

    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 FAQs
    5 Related Recipes
    6 Grilled Baja Fish Tacos with Pico de Gallo Salsa

    Why this Recipe Works

    Grilling is a fantastic way to get flavorful and tender fish. I like to use Opah or Mahi-Mahi, or cod if that's all you can find. But if you choose to make a fried fish version, I recommend Tilapia. These tacos work great with all these white fish varieties.

    These tacos are actually deceptively simple. After you grill the fish, all you need to do is top it with your toppings.

    This is the combination of toppings I learned at my favorite taco spot in San Diego and there's no going back from this deliciousness.

    Ingredients & Substitutions

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Tortillas on a coutertop with other ingredients and salsa.

    Cheese – I use cheddar cheese but you could substitute with queso fresco.

    Fish – I used Opah for these, but Mahi Mahi is also great. You'll need to cut it into about 8 pieces.

    Tortillas – flour tortillas are preferred for this recipe but you could substitute with corn.

    Hot sauce – For my hot sauce I always use Valentina. It's my favorite.

    Ranch – it may sound a little weird but I promise the addition of ranch dressing to these tacos is going to take it to the next level.

    How to Make this Recipe

    To make your pico de gallo salsa, put the finely diced ingredients into a bowl and mix them together until the salsa is combined.

    Salsa in a bowl next to hot sauce and salt.

    Set this aside for when your tacos are ready. You can make it a full day in advance and just store it in the fridge until you're ready to use it.

    Cook the fish

    When it comes to making your fish you have a few different options. Your first option is to pan fry, and the other is to grill.

    To pan fry: heat your olive oil in a pan over medium to medium-high heat and add in the pieces of fish. Cook your fish for 2 to 3 minutes per side until they are cooked through.

    To grill (preferred method): cook over direct heat for about 2 to 3 minutes per side, until cooked through.

    Fish strips on a charcoal grill.

    I recommend grilling the tortillas on a grill so that you get those horizontal char marks on either side. It really does make a difference and steps up your overall taco experience.

    Tortillas on a charcoal grill.

    Top each tortilla in this order: cheese on the bottom, then the fish, cabbage, salsa, ranch, hot sauce, and finally a big squeeze of lime. Each person gets two. Enjoy!

    FAQs

    What other types of tacos can I make?

    There are so many fantastic options for taco fillings to make including things like chicken, pork, steak or even vegetarian versions like mushroom, potatoes, or cauliflower.  I think seafood always makes for tasty tacos with ingredients like shrimp and salmon.

    What kind of fish are used in Baja-style tacos?

    It's always a white flaky fish, which can be cod, halibut, tilapia, mahi-mahi, or similar.

    What is Baja fish?

    When you hear someone refer to food as Baja-style, it means a style of cooking and ingredients that originated in Baja California. This style is known for fresh ingredients and seafood like fish with some of the most famous dishes being white fish tacos and seafood tostadas. What I love about the style of food is that it's a phenomenal fusion of both Mexican and American flavors and cuisine.

    Where is Baja California?

    Baja California is a strip of land located below San Diego on the coast of Mexico. Right below it is Baja California Sur, and both are separated from Mexico by the Gulf of California.

    Related Recipes

    There are plenty of delicious fish recipes for you to try on the blog, and you NEED to try these different taco fillings. Rotate through them all and have the best summer of tacos ever!

    • Quick & Easy Steak Taco Recipe
    • Potato Tacos with a Kick!
    • Salmon Fish Tacos (Baja-Style)
    • Chicken Tacos with the BEST Marinade

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    Three fish tacos with red cabbage and salsa.
    Print Recipe
    5 from 8 votes

    Grilled Baja Fish Tacos with Pico de Gallo Salsa

    When I lived in San Diego, grilled Baja fish tacos from my favorite taco bar were an unbeatable treat! These tacos are my homage to all those delicious nights, and I make these all throughout the summer.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Main, Main Course
    Cuisine: American, Mexican
    Diet: Kosher
    Servings: 4
    Calories: 549kcal
    Author: Candice

    Ingredients

    Pico de Gallo Salsa

    • 1 large tomato diced
    • ½ red onion diced
    • 1 jalapeño diced (seeds removed for a milder salsa)
    • 1 lime juiced
    • salt and pepper

    Tacos

    • 1 ½ lbs. fish I use Opah or mahi mahi, but cod also works. Cut into 8 strips*
    • 8 flour tortillas

    Toppings

    • ¼ red cabbage shredded
    • 1 cup cheddar cheese
    • 8 teaspoon hot sauce I use Valentina
    • 8 teaspoon ranch
    • 2 limes cut into wedges

    Instructions

    • Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.
    • To pan fry: heat your olive oil in a pan over medium to medium-high heat and add in the pieces of fish. Cook your fish for 2 to 3 minutes per side until they are cooked through.
      To grill (preferred method): cook over direct heat for about 2 to 3 minutes per side, until cooked through.
    • (Optional) Heat the tortillas on the grill until warm.
    • Top each tortilla in this order: cheese on the bottom, then the fish, cabbage, salsa, ranch, hot sauce, and finally a big squeeze of lime.

    Video

    Notes

    * Cut the fish into 8 strips. Each strip will be for one taco, with two tacos per person.
    I prefer flour tortillas for this recipe but you could substitute with corn, or an alternative like a lettuce wrap if you wanted.

    Nutrition

    Calories: 549kcal | Carbohydrates: 43g | Protein: 47g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 116mg | Sodium: 1034mg | Potassium: 909mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1204IU | Vitamin C: 60mg | Calcium: 355mg | Iron: 4mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    This post was originally published in April of 2017 but was republished with new photos, step-by-step instructions, FAQs, and tips in June of 2022.

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    Candice Walker

    This food blog is the place where I combine my three food passions to create delicious and exciting recipes to share with you! Inspired by my own mixed heritage and travels around the world, my recipes are often a fusion of different cuisines, and I try to create plant-based versions of my dishes any time I can.

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    Candice Walker

    This food blog is the place where I combine my three food passions to create delicious and exciting recipes to share with you! Inspired by my own mixed heritage and travels around the world, my recipes are often a fusion of different cuisines, and I try to create plant-based versions of my dishes any time I can.

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