Yield: Yields 12 tacos
A grilled fish taco is a beautiful thing to eat. San Diego and Baja California are where they originated. Although the classic Baja fish tacos are fried, the grilled ones really stand out and are much lighter.
This recipe is excerpted from Barbecue Nation.
Watch the video: author Fred Thompson demonstrates how to grill the fish for the tacos without it sticking and falling apart.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
its a favorite. easy and delicious. we can't stop eating after one serving. instead of cabbage, we use pico de gallo.
The Spice Rub on the Fish is perfect!I made mine using quick pickled cabbage & onions and shredded cilantro on top. It kept the mayo out of the recipe for me. Very tasty.
These were SO good, and so easy! The cilantro-lime cream was the star of the show. I used cod, and while did fall apart a bit on the grill, I think that was on me for using a piece of fish that was too big to easily flip. I will definitely be making these again.
Marinade is delicious, and the lime-cilantro sauce is perfect with fish (we grilled catfish). Will definitely be making these again.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?