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.
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.