By Traeger Kitchen
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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|1 Pound||skinless white fish such as cod, monkfish or halibut|
|As Needed||Traeger Cajun Rub|
|2 Teaspoon||Dijon mustard|
|1/2 Teaspoon||freshly ground black pepper|
|1/2 Cup||olive oil or vegetable oil|
|2 Clove||garlic, minced|
|diced red onion|
|Pickled Jalapeno slices|
|As Needed||diced avocado|
|As Needed||pico de gallo or salsa|
Juice one lime. Cut the other lime in wedges and set aside until serving time.
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
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
When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
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
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 / 260 ˚C
145 ˚F / 63 ˚C
Remove to a cutting board and cut into bite-sized chunks.
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.
diced red onion
Pickled Jalapeno slices
As Needed diced avocado
As Needed pico de gallo or salsa
8 corn tortillas