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Baja-Style Fish Tacos
By Traeger Kitchen
You don't have to be on the beach for tasty fish tacos. We've put the Traeger twist on them for a more flavorful finish.
Prep Time
10 Minutes
Cook Time
20 Minutes
Pellets
Apple
Ingredients
This recipe serves:
4
Units of Measurement:
Fish
| Juice of 1 lime | |
| 2 Tablespoon | Dijon mustard |
| 1/2 Teaspoon | kosher salt |
| 1/2 Teaspoon | freshly ground black pepper |
| 1/2 Cup | olive oil or vegetable oil |
| 2 | garlic cloves, minced |
main
| 1 Pound | skinless white fish such as cod, monkfish or halibut |
| To Taste | Traeger Veggie Rub |
For Serving
| 8 | corn tortillas, 6" |
| shredded cabbage | |
| red onion, diced | |
| Fresh cilantro leaves | |
| pickled jalapeño slices | |
| diced avocado | |
| pico de gallo or salsa | |
| Sour cream or crema | |
| As Needed | diced red onion |
| As Needed | cilantro leaves |
| 8 | Lime wedges |
Steps
1
Make the marinade: In a medium bowl, whisk together the lime juice, mustard, salt, and pepper. While whisking, slowly stream in the oil until emulsified, then whisk in the garlic.
Ingredients
Juice of 1 lime
2 Tablespoon Dijon mustard
1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
1/2 Cup olive oil or vegetable oil
2 garlic cloves, minced
2
Place the fish in a resealable bag. Pour the marinade into the bag, turning to coat the fish evenly. Refrigerate for 1 hour.
Ingredients
1 Pound skinless white fish such as cod, monkfish or halibut
3
When ready to cook, set the Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
4
Remove the fish from the marinade and pat dry with paper towels. Discard the marinade. Season the fish generously on both sides with Traeger Veggie Rub.
Ingredients
To Taste Traeger Veggie Rub
5
Arrange the fish directly on the grill grates. Close the lid and cook until the fish is opaque and flakes easily when nudged with a fork, 10-15 minutes (no need to flip the fish). During the last 5 minutes of cooking, place the corn tortillas on the grill to warm.
400 ˚F / 204 ˚C
Ingredients
8 corn tortillas, 6"
6
Transfer the fish to a cutting board and cut into bite-sized pieces.
7
Arrange the fish, warm tortillas, cabbage, red onion, cilantro, pickled jalapeño, avocado, pico de gallo, sour cream, and lime wedges on a large platter. Serve immediately. Enjoy!
Ingredients
shredded cabbage
red onion, diced
Fresh cilantro leaves
pickled jalapeño slices
diced avocado
pico de gallo or salsa
Sour cream or crema
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.
Ingredients
As Needed shredded cabbage
As Needed diced red onion
As Needed cilantro leaves
As Needed pickled jalapeño slices
As Needed diced avocado
As Needed pico de gallo or salsa
As Needed Sour cream or crema
8 Lime wedges
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