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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.
2 Whole limes
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
1 Pound skinless white fish such as cod, monkfish or halibut
Traeger Veggie Rub
shredded cabbage
diced red onion
cilantro leaves
pickled jalapeño slices
diced avocado
pico de gallo or salsa
sour cream
8 corn tortillas, 6"
2 Whole limes
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
1 Pound skinless white fish such as cod, monkfish or halibut
: 400 ˚F
As Needed Traeger Veggie Rub
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
8 corn tortillas, 6"