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Baja Grilled Fish Tacos | Kita Roberts GirlCarnivore.com

Baja Fish Tacos


  • ½ head medium green cabbage
  • ¼ cup fresh cilantro snipped plus 1 tbs
  • 3 scallions sliced into thin strips
  • 2 tbs cider vinegar
  • 1 tbs vegetable oil divided
  • salt and pepper
  • ¾ cup mayo
  • 1 to 3 teas minced chipotle chiles in adobo sauce
  • 1 tbs freshly squeezed lime juice
  • 1 garlic clove minced
  • 2 teas chili powder
  • ½ teas ground coriander
  • ¼ teas ground cumin
  • 4 6 oz 1" skinless mahi mahi filets
  • Corn tortillas
  • Pickled onions


  • Core and cut the cabbage into thin strips. In a large bowl, toss the cabbage, ¼ cup cilantro, scallions, vinegar, and ½ teas salt. Set aside until ready to serve. Meanwhile, whisk the mayo, 1 tbs cilantro, minced chipotles, lime juice, and garlic. Season with salt and pepper and set aside.
  • Preheat your charcoal grill with a layer of ash coated lit charcoal. Allow the grill grate to heat 5 minutes. Clean and oil the grate.
  • Whisk the chili powder, coriander, cumin, and a bit of salt and pepper in a bowl. Pat the fish dry and rub with the remaining vegetable oil. Using your fingers, gently rub the fish with the spice mixture.
  • When the grill is ready, arrange the fish over the grate and cook for about 10 - 14 minutes, carefully flipping once halfway through cook time. Remove the fish from the grill and let rest, covered with foil, for 5 minutes before serving.
  • Heat the tortillas on the grill in batches and wrap in foil or a clean kitchen towel to keep warm.
  • Slice the fish into long strips. Serve the tortillas with a slathering of the mayo chipotle sauce, cabbage, and fish. Top with pickled onions if desired.


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