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 today to get daily recipes from Fine Cooking plus special offers
Used haddock on a charcoal grill. Kept the heat high. The fish cooked in a flash and didn’t stick down. Initially, I thought it was strange that the recipe doesn’t call for dressing the shredded cabbage, like toss with lime juice, but the tacos have their own sauce, and didn’t need the extra moisture. A simple and delicious end to a perfect early summer Saturday.
Excellent recipe -we also make less of the sour cream.
This is a go to recipe when we have guests at our beach house. Messy to eat, but always rave reviews. We like it best with mahi mahi or shrimp, but grouper works fine. We typically use more of the spice mixture, and make a smaller portion of the mayo sauce. As another reviewer recommended, we add shaved pickled red onions and pico de Gallo as well. We typically serve this with refried beans, guacamole, and tortilla chips. Add margaritas, and you have a fiesta!
its a favorite. easy and delicious. we can't stop eating after one serving. instead of cabbage, we use pico de gallo.
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.