Grilled Fish Tacos Baja Style

Marsha Gardner


Another great recipe my son brought back from his travels through Mexico, served with my Spanish Rice and a cold Mexican beer with a wedge of lime...yum.

★★★★★ 2 votes



1/4 c
olive oil, extra virgin
2 Tbsp
white vinegar
2 Tbsp
lime juice, fresh
2 tsp
lime zest
1 1/2 tsp
2 clove
garlic, minced
1/2 tsp
1/2 tsp
chili powder
1 tsp
old bay seasoning
1/2 tsp
freshly ground black pepper
1 tsp
hot pepper sauce


1 lb
tilapia fillets, cut into chunks
8 oz
sour cream
1/2 c
adobo sauce
2 Tbsp
lime juice
2 tsp
lime zest
1/4 tsp
1/4 tsp
chili powder
1/2 tsp
old bay seasoning
kosher salt and freshly ground black pepper to taste


3 medium
tomatoes, diced
1 bunch
cilantro, fresh, chopped
1 small
cabbage head, cored and slices
radishes, sliced
1 small
red onion, diced
jalapenos, fresh, sliced
limes, cut into wedges
10 oz
package flour totillas


1To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended.

Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts.

Cover, and refrigerate until needed.
3Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
4Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

About this Recipe

Course/Dish: Fish, Tacos & Burritos
Main Ingredient: Fish
Regional Style: Mexican
Other Tag: Healthy