Taste the Flavors of San Diego
Grilled Fish Tacos
with Cabbage Slaw & Pico de Gallo
by Debbie Kornberg
Ingredients
Serves 4
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2 cups shredded white and/or purple cabbage
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2 Tbsp. vegetable oil
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1 Tbsp. white distilled vinegar
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3 limes
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salt
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1 tsp. + 1 heaping Tbsp. Baja Fish Taco Seasoning Blend
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3 medium size tomatoes, diced very small
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1/3 of an onion, diced very small (Can soak onions for 10 minutes for milder flavor.)
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1 jalapeno, diced very small (Remove membrane and seeds for mild heat and flavor.)
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3 Tbsp. cilantro, diced small (Can substitute parsley instead of cilantro.)
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1.5 lbs. fish (Mahi Mahi, Tilapia, Halibut, Cod) cut evenly into strips.
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cooking spray
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corn and/or flour tortillas
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1 Avocado, diced small
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½ cup shredded cheese, Mexican blend
Instructions
Cabbage Slaw Instructions
In a bowl combine shredded cabbage, vegetable oil, vinegar, squeeze of half a lime, 1 tsp. Baja Fish Taco Seasoning Blend, and salt to taste. Set aside until ready to use.
Pico de Gallo Instructions
In another bowl combine diced tomato, onion, jalapeno, cilantro. Then add juice of 1/2 lime and add a pinch of salt. Mix well. Let sit for 10 – 20 minutes so flavors can come together.
Fish Instructions
Cut fish into even strips. Sprinkle 1 Tbsp. Fish Taco Seasoning Blend on both sides of fish. Add salt on top of fish. Rub well into fish. Set aside.
Heat up grill to high temperature. Coat fish with a good amount of cooking spray so the fill will not stick to grill. Carefully spray cooking spray also on grill.
Once grill is hot, place fish on to it. Cook until there is a good sear on the bottom then flip fish to the other side. (Note: Flip fish when it releases easily from the bottom of the grill.)
Give the fish a good squeeze of lime juice. Reduce the heat on the grill to medium for the remaining part of the fish to be completely cooked. The fish should have an internal temperature of 140 - 145 degrees.
Putting It All Together
Putting it all together. Heat up tortillas on grill, add a piece of cooked fish with cabbage slaw, pico de gallo, avocado and shredded cheese. Finish off with a squeeze of lime juice.