Outdoor Grilling
Baja Fish Tacos
6 servings
Baja Fish Tacos
6 servings
Our fish is grilled instead of battered for a fresher, heart-healthy option. Baja fish tacos exploded in San Diego in the mid-1970s and quickly spread up the California coast and eastward. We keep the ingredients simple to accentuate the fresh vibrant flavor of grilled cod.
Ingrédients
- 2 lbsFresh white fish (cod, haddock, pollack)
- 2 tablespoonsOlive oil
- 3 tablespoonsCuisinart Chili Lime Seasoning
- 6 Flour or corn tortillas, small
- 1 Avocado
- 1 pintPico de gallo
- 1 bunchCilantro
- 1Lime
Preparation
- Pre-heat grill to high
- Pat down fish with a paper towel
- Coat fish with olive oil
- Generously coat both sides of fish with Cuisinart Chili Lime Seasoning
- Reduce grill to medium and grill fish until cooked through
- While fish is cooking slice avocado in half, remove stone and slice lengthwise. Remove avocado flesh with a spoon
- Clean cilantro to remove any dirt. Pick several fronds and pat dry with a paper towel
- Cut lime in half lengthwise then cut into wedges
- When fish is almost cooked, quickly grill both sides of tortillas
- Stuff each tortilla with fish, then top with avocado slices, and pico de gallo
- Top with fresh cilantro and a squeeze of lime
- Serve immediately
