Baja-Style Fish Tacos

Author: Traeger

Prep Time: 80 minutes
Cook Time: 15 minutes
Difficulty Rating: 3/5
  • 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

Preperation Steps
  • Juice one lime. Cut the other lime in wedges and set aside until serving time.
  • 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.
  • 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.
  • Remove the fish from the marinade and pat off any excess marinade with paper towels. Season generously on both sides with Traeger Cajun Rub.
  • 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.
  • Arrange the fish, tortillas, and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately.