Click for printer-friendly version!
If I had to choose a favorite food, Fish Tacos might be at the top of the list. Coincidentally, my Baja Fish Tacos recipe frequently tops the Popular Posts here at averagebetty.com. I do love the classic fried Baja fish taco, but I also love this lighter grilled version. For added instruction and entertainment watch the How to Make a Grilled Fish Taco video.
This is the first recipe I’ve published since the Japan earthquake and tsunami. My work seems rather petty knowing the struggles so many face in Japan just to survive. What can a food blogger do, living more than five thousand miles away? Not much. But I can text $10 to The Red Cross, and I can put that message out to you once again, in case you are in a position to help and you haven’t yet.
Ingredients for Grilled Fish Tacos:
4-6 ounces fish per 3-4 tacos
corn or flour tortillas
Ingredients for Guacamole:
1 ripe avocado
1/2 cup finely chopped onion
2-4 tbsp diced jalapeno
1/2 cup chopped cilantro
1 medium tomato, diced
juice of one lime
salt & pepper to taste
Ingredients for Chipotle Sauce:
1/2 cup mayonnaise
1/2 tsp chipotle powder
1-2 tbsp fresh lime juice
Ingredients for Cabbage Salad:
1 cup shredded green cabbage
1 cup shredded red cabbage
1 -2 tsp fresh lime juice
Notes: 4-6 ounces of fish makes about 3 tacos. The recipes for guacamole, cabbage and chipotle sauce will garnish 6-8 tacos. Whitefish is very common for Fish Tacos but you can also use Ahi Tuna or Salmon. If you can’t find chipotle powder, you can use canned chipotle in adobo sauce, or your favorite hot sauce. If using corn tortillas you may choose to use two corn tortillas per taco. Consider serving with additional salsa or hot sauce.
Prepare the Guacamole. In a bowl combine cubed avocado, chopped onion, diced jalapeno (remove seeds for less heat), chopped cilantro leaves and stems, diced tomato, salt, pepper and lime juice. Set aside until ready to use.
Prepare the Chipotle Sauce. In a bowl combine mayonnaise, chipotle powder and lime juice. Refrigerate until ready to use.
Prepare the Cabbage Salad. In a bowl combine shredded green and red cabbage. Add lime juice and stir. Set aside until ready to use.
Prepare the tortillas. Grill or warm tortillas and wrap in foil until ready to use. Watch the video to see how I wrap them.
Prepare the fish. Season clean, dry fish with olive oil, salt and pepper (and any other seasonings you like). Grill fish for 4-6 minutes per 1/2 inch of thickness. Use care when turning fish on the grill. For best results, I try to flip only once.
Prepare the tacos. On a tortilla spread Chipotle Sauce, top with a few pieces of fish, a spoonful of cabbage salad and guacamole.
Share and enjoy!
Looking for classic Baja style Fish Tacos?
Try ’em fried! Get the recipe here.