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Baja Fish Tacos Cooked on the Grill
Watch as Chef Tony shows how to make his delicious Baja Fish Tacos with grilled Tilapia, Mango Salsa and Fresh Cabbage Slaw.
PREP 25 mins COOK 10 mins READY IN 35 mins
Ingredients
- 10 ea. tilapia fillets
- Flour tortillas
- 8 oz. shredded jack cheese
- Tilapia Marinade:
- 1 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 1 T. fresh lemon juice
- 3 garlic cloves, pasted
- 1/4 tsp cayenne pepper
- 1/4 cup southwest seasoning
- 2 ea. serrano peppers or jalapenos, finely chopped
- 1/2 cup water
- 1 bunch cilantro, roughly chopped
- Mango Salsa:
- 7 ea. avocado, diced
- 4 ea. mango, diced
- 2 tsp lemon juice
- 5 ea. serrano peppers, finely diced
- 1 bunch cilantro, roughly chopped
- 1/4 ea. red onion, finely diced
- 1 tsp black pepper
- 2 T. lime juice
- Coarse salt, to taste
- Cabbage Slaw:
- 1 ea. cabbage, shredded
- 2 T. lemon juice
- 1/4 cup lime juice
- 1/2 cane syrup (or honey)
- 1 tsp cayenne pepper
- 1 tsp black pepper
- Coarse salt, to taste
Directions
- Blend all marinade ingredients well and allow tilapia to marinate while preparing the salsa and slaw. (Pre-Heat for high direct heat)
- Blend all salsa ingredients well, cover and allow to macerate until ready for use. Or refrigerate for up to two days for later use.
- Combine cabbage with other ingredients to create your slaw.
- Grill tilapia for a two and a half to three minutes per side, depending on your desired doneness.
- Remove tilapia, squeeze lemon on top, rest for a minute or two and thinly slice against the grain.
- Place several strips of tilapia in each tortilla and dress with slaw, cheese, and salsa.
- Serve and enjoy!
Items We Used to Cook Baja Fish Tacos
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