Baja Fish Tacos
Who's ready to get their grill on?
Well, let's back up a bit....have you ever tried fish tacos? The first time I had fish tacos was right after I moved to California. It's safe to say, being a little homegrown girl from St. Helens, Oregon it was a bit of a culture shock. I had lived in the same small town all of my life. Moved briefly to Virginia (in a moving van with my Dad all the way across the United States) and then to beautiful San Clemente, CA.
My family came to visit - that's me wrapped in the towel, my brother Don & his wife Alice. We had been boogie-boarding on Christmas Eve Day - super fun! (Obviously I'm regressing but when you look thru old photo albums it's fun to to stop and smile about old memories 😀 ). Anyway we are here to talk about fish tacos, so let's start with buying the fish.
*TIPs when choosing fresh fish
- 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
You're absolutely going to love the marinade for the fish! It's beyond easy and only uses a few ingredients. You'll use it to marinade the fish and also to drizzle over the meat after it is grilled.
You'll need olive oil, cilantro, a jalapeño, a couple limes, salt & coriander - that's it! But you may want to double the recipe...it's really good!
Marinade about 30 minutes and then onto the grill it goes. While it is marinading, put together your toppings for the tacos - here in Fresno we always have cabbage, sliced jalepenos & radishes. Tomatoes, cilantro & onions are yummy too!
Don't forget to grill the tortillas - that's where you get that great restaurant quality flavor. Watch them carefully though, it only takes a few seconds per side!
Then it's time to put it together - get a tortilla (or two!), add the fish and your favorite toppings. On a hot, hot summer's day there is nothing better than a perfectly chilled beer, so go grab your beer, sit down with friends and family and enjoy a great meal!
Love poke? 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!
Baja Fish Tacos
- 1 lb firm white fish - I recommend halibut
- ⅓ cup olive oil
- ½ cup bunch cilantro bottom half of the stems removed, about 1
- 3-4 slices jalepenos
- 1 clove garlic chopped
- 1 teaspoon salt
- ½ teaspoon ground coriander
- corn or flour tortillas
- toppings of choice - thinly sliced cabbage jalepenos and radishes, sliced onion, tomatoes, lime wedges, etc.
- For the marinade -
- Add the olive oil, cilantro, jalepenos slices, garlic , salt & coriander to a food processor and process until the ingredients are finely chopped and combined.
- 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.) Cover & refrigerate the fish. Marinade for 30 minutes.
- Time for grilling!
- Grill over hot coals about 6 minutes per side. The fish is done when it flakes easily.
- If desired, grill the tortillas - they will only take less than a minute per side. It's ok to give them a little char it adds a lot of flavor.
- When the fish is cooked and you've removed it from the grill, flake the meat and drizzle the remaining sauce over it.
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