Grilled Fish Tacos

I chose to get out of my Mexican cooking phase, with a last ‘Hurrah”, Baja-Style Fish Tacos. I made these on Saturday, as part of my preparation for tomorrow’s Mexican-cooking fiesta. I was torn between the traditional deep-fried fish and the naturally healthier grilled fish version. Who doesn’t like the crispy, greasy, melt-in-your-mouth sensation once in a while… But no, I stuck to my guns, after all this blog and tomorrow’s class are all about healthy eating, so I grilled the fish instead. Ohhh, and it was good, really good. I marinated the fish in a spicy lime/cilantro/cayenne marinade for 4 hours, before grilling it for a few minutes on each side on my grill pan. The BBQ would have been excellent, but my husband, who is the master of that domain, wasn’t home. (I really got to get more practise on that BBQ sometime.)

I shredded 1/2 of a medium sized red cabbage and dressed it with coriander(cilantro), spring onions, lime juice, olive oil, salt and pepper. I also made a guacamole and a Baja-style white sauce with sour cream, more coriander, and lime juice.

We layered it all onto our warm corn tortillas, first the guacamole, then the fish, followed by the cabbage and finally a drizzle of white sauce. It was a deliciously messy affair, but so worth it. I thought they were a vast improvement over the shrimp tacos I made recently. However, if you get fresh, large shrimp, marinate them just like the fish and quickly grill them on the BBQ, you should end up with a very comparable, super-satisfying, 100% umami dinner experience as well.



Serves 4


8 fresh corn tortillas


  • 500 g white fish fillets (it should be medium firm and large-flaked), such as cod, mahi-mahi, pink snapper


  • 2 tablespoons olive oil
  • 1/3 cup fresh lime juice
  • 2 tablespoons freshly chopped coriander (cilantro)
  • 1 teaspoon sea salt
  • 1 teaspoon cayenne pepper


  • 3 large Hass avocados
  • 2 medium tomatoes, seeded and roughly chopped
  • 1/2 red onion, minced
  • 1 garlic clove, minced
  • 1 jalapeno chili, seeded and finely chopped
  • 1/4 cup freshly chopped coriander (cilantro)
  • 1 generous tablespoon lime juice
  • sea salt and pepper to taste

Cole Slaw

  • 1/2 savoy or red cabbage, cored and shredded
  • 2 tablespoons freshly chopped coriander (cilantro)
  • 2 spring onion, white and light green parts only, thinly sliced
  • drizzle of fresh lime juice and olive oil
  • sea salt and fresh pepper

Baja-Style White Sauce

  • 1 cup sour cream (light is fine)
  • 1 tablespoon freshly chopped coriander (cilantro)
  • small drizzle of fresh lime juice and olive oil
  • sea salt and pepper to taste


Place fish fillets next to each other on large baking dish. Mix together marinade and pour over fish. Cover and place in the refrigerator for 3-4 hours.

In the meantime, prepare your coleslaw. Combine shredded cabbage with seasoning, coriander and spring onions, toss. Cover and set aside.

Make white sauce. Stir together sour cream, coriander, salt and pepper. Drizzle with a little olive oil and lemon juice (1/2 to 1 teaspoon each) and combine. Refrigerate.

Now the guacamole. Cut avocados in half, remove pits (reserve one for later use) and with large spoon, scoop out flesh. Place in medium bowl, and lightly mash. Make sure to leave some chunky bits for better texture. Add your chopped tomatoes, minced onion, garlic, jalapeno, coriander, lime juice and season with salt and pepper. Fold everything in gently! Put one avocado pit in center of bowl, and place plastic wrap directly on the surface of the guacamole. This will help preventing it from turning brown.

Finally, heat BBQ or grill pan and grill marinated fish fillets for 3-4 minutes on each side (depending on thickness). Split fillets into 8 equal sized pieces. Keep warm in oven, if necessary.

Warm your corn tortillas in a pan or BBQ for a minute. Place 2 tablespoons of guacamole on tortilla, followed by fish, 1/2 cup of coleslaw and drizzle with white sauce. Fold and eat immediately. Close your eyes and dream of Baja, Mexico…

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