Baja-Style Fish Tacos
Ensenada, about 70 miles south of San Diego on the Baja Peninsula, claims to be the birthplace of fish tacos. Traditionally, the fish is battered and deep-fried. But we like our lighter, healthier version better. Finely shredded cabbage is a must: The other accompaniments are simply suggestions.
- 1 pound firm, flaky white fish such as cod, monkfish, or halibut (skinless)
- 2 limes
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon salt and freshly ground black pepper
- 1/2 cup vegetable oil or olive oil
- 2 cloves garlic, minced
- Traeger Cajun Rub, or your favorite Southwestern-style rub
- 8 white or yellow corn tortillas
- For serving: Shredded cabbage, diced red onions, cilantro leaves, pickled jalapeno slices, diced avocado, pico de gallo or salsa, sour cream
1. Juice one lime. Cut the other lime in wedges and set aside until serving time.
2. Make the marinade: In a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Slowly whisk in the oil, then stir in the garlic. Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour.
3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (High on a 3-position controller) and preheat, lid closed, for 10 to 15 minutes.
4. Remove the fish from the marinade and pat off any excess marinade with paper towels. Season generously on both sides with Traeger Cajun Rub.
5. Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork. (There is no need to turn it.) Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas on the Traeger until pliant and hot.
6. Arrange the fish, tortillas, and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately.