Baja Fish Tacos Recipe

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  Fish tacos don't get any better than these fresh-off-the-grill Baja Fish Tacos, perfectly flavored with Red Hot Blackened Seasoning.
  Photo By Steve Legato
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  Recipes in this article adapted from "The Gardener and The Grill" by Karen Adler and Judith Fertig, available at nhandg.com/shopping.
  Photo Courtesy Running Press

Fish tacos don’t get any better than this. Mix up the Red Hot Blackened Seasoning below for this recipe and the Blackened Fish Po' Boy recipe, then use the leftovers to spice up sauces, vinaigrettes, soups, vegetables and meats. When grilling fish, grill the “flesh” or cut side first. Then flip the fish and finish on the skin side, which holds together better on the grill.

Baja Fish Tacos Recipe

1 large head Napa cabbage, cut in half lengthwise
Vegetable oil, for brushing
1 1/2 pounds mild white fish fillets with skin on one side
1/4 cup Red Hot Blackened Seasoning (recipe below)
1 cup assorted baby greens
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
8 flour tortillas, for serving
1 1/2 cups salsa of your choice and 8 lemon wedges, for serving

1. Prepare a hot fire in grill. Brush cut sides of Napa cabbage with oil. Coat fish fillets with Red Hot Blackened Seasoning.

2. Grill cabbage, cut side down, directly over fire for 2 to 3 minutes or until cabbage has grill marks. Remove from grill.

3. Grill fish directly over fire, flesh side down first, 4 to 5 minutes per side or 10 minutes per inch of thickness. Flip once halfway through grilling to grill skin side.

4. To make a slaw, thinly slice grilled cabbage and place in a large bowl. Stir in greens and green onions.