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.
Servings: 4
Calories: 549kcal
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 tsp hot sauce I use Valentina
- 8 tsp 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
