Baja Fish Tacos Recipe

Baja Tacos only take minutes to make on the grill! Every bite is filled with flavor in this light, tasty dish!

Jump to:

• Why you'll love this recipe   
• Ingredients
• Instructions 
• Equipment
• FAQ's
• Things to know
• Variations
• Storage
• Related recipes
• Serve with
• Baja Fish Tacos

Why you'll love this recipe   

✔️ Quick and easy!

✔️ SO good! 

✔️ Restaurant quality meal in just minutes!

Ingredients

For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

• olive oil
• cilantro
• jalapeño
• fresh limes
• salt
• coriander

You're absolutely going to love the marinade for the fish! It's beyond easy and only uses a few ingredients. 

Double the recipe if you want to drizzle over the fish after it is grilled - yummy!

Instructions 

This is an overview of the instructions. For the complete directions just scroll down to the bottom!

1. For the marinade - Add the olive oil, cilantro, jalapeños slices, garlic , salt and coriander to a food processor. Process until the ingredients are finely chopped and combined.
2. Place the fish in a glass dish and spoon half the marinade over the fish, coating all sides. (Reserve the remaining marinade to drizzle over the fish after grilling.)
3. Cover & refrigerate the fish. Marinade for 30 minutes.
4. To grill the fish - Remove the fish from the marinade, discard used marinade.
5. Grill over hot coals about 6 minutes per side. The fish is done when it flakes easily.
6. If desired, grill the tortillas. A little char it adds a lot of flavor.
7. When the fish is cooked and you've removed it from the grill, flake the meat and drizzle the remaining sauce over it.

Equipment

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• Can't be the classic flavor achieved when you use a Charcoal Grill!

FAQ's

Things to know

Tips for purchasing fresh fish for Baja Tacos;

• take a deep breath, fresh fish will not have any smell
• the fish should be opaque and shiny
• when you bring fish home from the market, place it on top of a bowl full of ice (preferably crushed ice) in the refrigerator, keeping it cold will keep it fresh longer
• for fish tacos you want a firm white fish - today I chose halibut, but you could also use mahi mahi, cod, tilapia or even catfish

Variations

Taco toppings include:

• A great slaw, like this Mexican coleslaw - love the crunch with the grilled fish.
• I enjoy thinly sliced cabbage, sliced jalapeños and radishes.
• Tomatoes, cilantro and onions are yummy too!
• You can use flour or corn tortillas - Be sure to grill them, it adds so much flavor!

Storage

Refrigerate - I don't recommend keeping leftover fish. Make enough for your dinner and enjoy it fresh!

Related recipes

• Love this recipe? Here are more you'll enjoy! Slow Cooker Al Pastor Tacos, Pulled Chicken Tacos and my favorite... shrimp tacos!
• Be sure and try this recipe for Ahi Tuna Poke Bowl - it's loaded with rice, mango and avocado and topped with a spicy sauce!

Serve with

• Be sure to have plenty of fresh lime on hand to squeeze over the fish. Or make a batch of Cilantro Garlic Sauce - I use this for dousing and dunking - delish!
• This spicy Mango Salsa would be amazing over the Baja tacos!
• Cilantro Lime Rice is absolutely delicious with this meal.
• A side of Chipotle Black Beans is perfect as well.

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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

Who's ready to get their grill on?

Well, let's back up a bit....have you ever tried fish tacos? I did after moving to Southern California about 20 years ago.

I turned into a regular beach bum and fish tacos were a must!

Marinade about 30 minutes and then onto the grill it goes. While it is marinading, put together your