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Baja-Style Grilled Fish Tacos

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You don't have to be on the beach for tasty fish tacos. Ensenada Mexico is known for its Baja fish tacos, we've put the Traeger twist on them for a more flavorful, healthy version.

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  • 2 limes

  • 1 Pound skinless white fish such as cod, monkfish or halibut

  • Traeger Cajun Rub

Marinade

  • 2 Teaspoon Dijon mustard

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon freshly ground black pepper

  • 1/2 Cup olive oil or vegetable oil

  • 2 Clove garlic, minced

For Serving

  • shredded cabbage

  • diced red onion

  • cilantro leaves

  • Pickled Jalapeno slices

  • diced avocado

  • pico de gallo or salsa

  • sour cream

  • 8 corn tortillas

  • 1

    Juice one lime. Cut the other lime in wedges and set aside until serving time.

    • 2 limes

  • 2

    Make the marinade: In a small mixing bowl, combine lime juice, mustard, salt and pepper. Slowly whisk in the oil, then stir in the garlic.

    • 2 Teaspoon Dijon mustard

    • 1/2 Teaspoon salt

    • 1/2 Teaspoon freshly ground black pepper

    • 1/2 Cup olive oil or vegetable oil

    • 2 Clove garlic, minced

  • 3

    Place the fish in a resealable bag, pour the marinade over it and refrigerate for no more than 1 hour.

    • 1 Pound skinless white fish such as cod, monkfish or halibut

  • 4

    When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.

    : 400 ˚F

  • 5

    Remove the fish from the marinade and pat off any excess marinade with paper towels. Season generously on both sides with Traeger Veggie Rub.

    • As Needed Traeger Cajun Rub

  • 6

    Arrange the fish on the grill grate and cook until the fish is opaque and flakes easily when pressed with a fork. (There is no need to turn it.)

    : 500 ˚F

    : 145 ˚F

  • 7

    Remove to a cutting board and cut into bite-sized chunks.

  • 8

    Meanwhile, warm the tortillas on the Traeger for about 5 minutes. Arrange the fish, tortillas and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately.

    • shredded cabbage

    • diced red onion

    • cilantro leaves

    • Pickled Jalapeno slices

    • As Needed diced avocado

    • As Needed pico de gallo or salsa

    • sour cream

    • 8 corn tortillas