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5 from 7 votes

Grilled Baja Fish Tacos with Pico de Gallo Salsa

These fish tacos are THE BEST. You will never need to go to a taco truck again with this recipe.
Course Main, Main Course
Cuisine American, Mexican
Diet Kosher
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 566kcal
Author Candice

Ingredients

Pico de Gallo Salsa:

  • 1 large tomato diced
  • 1/2 red onion diced
  • 1 jalapeño diced (seeds removed for a milder salsa)
  • 1 lime juiced
  • olive oil
  • salt and pepper

Tacos:​

  • 1 1/2 lbs. fish I used Opah, but if you choose to make it fried, I recommend Tilapia and if you go grilled, Mahi Mahi is great, Cut into 8-pcs (each piece will make a taco, 2-tacos per person)
  • 8 flour tortillas

Toppings:

  • 1/2 small red cabbage
  • 1 cup cheddar cheese
  • 8 tsp hot sauce I use Valentina and truly believe it is the best
  • 8 tsp ranch I know this sounds weird, but trust me
  • 2 limes cut into 8 wedges total

Instructions

  • Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.
  • Fish: Option 1: Heat olive oil in a pan. Add the pieces of fish. Cook 2-3 minutes per side. Option 2: Grill.
  • Assembly: Each person gets 2 tortillas. Top in this order: cheese, cabbage, fish, ranch, salsa, hot sauce, squeeze of lime.

Nutrition

Calories: 566kcal | Carbohydrates: 47g | Protein: 48g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 1064mg | Potassium: 1045mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1780IU | Vitamin C: 91.2mg | Calcium: 357mg | Iron: 4.4mg