Grilled Baja Fish Tacos with Pico de Gallo Salsa

Three fish tacos with red cabbage and salsa.

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.

Course Main, Main Course

Cuisine American, Mexican

Diet Kosher

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

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