Specialty Grilling Techniques: Baja Fish Tacos Recipe

For something different, try this Baja Fish Tacos recipe that fuses fish and slaw with a red-hot seasoning.


| August 2012


Add a seafood delight to your summer cookout menu with this Baja Fish Tacos recipe. Grilled mahi mahi, catfish or other mild white fish pairs well with our crisp Grilled Napa Cabbage Slaw; a dash of Red Hot Blackened Seasoning will give your seafood some zing. This recipe is excerpted from Chapter 5, “Meat, Poultry & Fish,” of The Gardener & the Grill (Running Press, 2012), the ultimate all-year-round grilling guide. 

Baja Fish Tacos Recipe

Fish tacos don’t get any better than this. The Red Hot Blackened Seasoning makes 1 1/2 cups, but for this recipe you only need 1/4 cup. So make a half recipe or better yet, start using it to give some zip to sauces, vinaigrettes, soups, stews, and other grilled vegetables and meats. Grill the “flesh,” or cut side of the fish first (not the skin side) because it is more delicate. Then turn the fish, and finish on the skin side, which has more connective tissue, and will hold together better on the grill.

Serves 4

Grilled Napa Cabbage Slaw
• 1 large head Napa cabbage, cut in half lengthwise
• Vegetable oil, for brushing
• 1 cup assorted baby greens, such as spinach, oak leaf, or Boston lettuce
• 8 green onions, chopped (white and green parts)
• 1/4 cup tarragon vinegar
• 1/4 cup sour cream
• 1/2 cup freshly squeezed lemon juice
• 1/2 teaspoon fine kosher or sea salt

Baja Fish
• 1 1/2 pounds mahi mahi, catfish, halibut, or other mild white fish
• 1/4 cup Red Hot Blackened Seasoning
• 8 flour tortillas, for serving
• 8 lemon wedges, for serving
• 1 1/2 cups salsa of your choice, for serving

1. Prepare a hot fire in your grill.





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