Baja Fish Tacos Recipe

Enjoy the tantalizing flavor of grilled fish with this Baja Fish Tacos recipe, perfectly seasoned with Red Hot Blackened Seasoning.

| July/August 2012

  • 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
  • Recipes in this article adapted from "The Gardener and The Grill" by Karen Adler and Judith Fertig, available at
    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.

5. To make dressing, combine vinegar, sour cream, lemon juice and salt.

6. Pour dressing over cabbage mixture and toss to blend.

7. To assemble, place some fish on each tortilla, top with 1/3 cup slaw and roll up, soft taco-style. Serve with a lemon wedge and salsa. Serves 4. 

Red Hot Blackened Seasoning

1/2 cup paprika (for a smoky flavor, use 1/8  to 1/4  cup smoked paprika)
3 tablespoons garlic salt
2 tablespoons granulated onion
1 tablespoon dried oregano
1 tablespoon dried basil
1 1/2 teaspoons dried thyme
1 1/2 tablespoons black pepper
1 1/2 tablespoons white pepper
1 tablespoon cayenne

1. Combine all ingredients in a glass jar with a tight-fitting lid. Shake to blend. Keeps for several months in the pantry. Makes about 1 1/4 cups. 

Selecting safe and sustainable seafood can be a challenge. For sustainable seafood options, check out the Monterey Bay Aquarium's Seafood Watch program.

Recipe adapted from The Gardener and The Grill by Karen Adler and Judith Fertig.  

For more recipes from this book, read the original article, "Summer Recipes for the Grill."

5/28/2014 3:34:58 AM

This is really interesting. It's a finger licking recipe. Thanks for sharing.



September 12-13, 2019
Seven Springs, Pennsylvania

Fermentation Frenzy! is produced by Fermentation magazine in conjunction with the MOTHER EARTH NEWS FAIR. This one-and-a-half day event is jam-packed with fun and informative hands-on sessions.


DIY Natural Hand Cream

How to Make Rose Water

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me