Baja-Style Grilled Fish Tacos

Ingredients

Units of Measurement:

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Steps

• 1

  Juice one lime. Cut the other lime in wedges and set aside until serving time.

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  Ingredients

  • 2 limes

• 2

  Make the marinade: In a small mixing bowl, combine lime juice, mustard, salt and pepper. Slowly whisk in the oil, then stir in the garlic.

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  Ingredients

  • 2 Teaspoon Dijon mustard

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon freshly ground black pepper

  • 1/2 Cup olive oil or vegetable oil

  • 2 Clove garlic, minced

• 3

  Place the fish in a resealable bag, pour the marinade over it and refrigerate for no more than 1 hour.

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  Ingredients

  • 1 Pound skinless white fish such as cod, monkfish or halibut

• 4

  When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.

  

  Grill: 400 ˚F

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• 5

  Remove the fish from the marinade and pat off any excess marinade with paper towels. Season generously on both sides with Traeger Veggie Rub.

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  Ingredients

  • As Needed Traeger Veggie Rub

• 6

  Arrange the fish on the grill grate and cook until the fish is opaque and flakes easily when pressed with a fork. (There is no need to turn it.)

  

  Grill: 500 ˚F

  

  Probe: 145 ˚F

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• 7

  Remove to a cutting board and cut into bite-sized chunks.

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• 8

  Meanwhile, warm the tortillas on the Traeger for about 5 minutes. Arrange the fish, tortillas and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately.

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  Ingredients

  • shredded cabbage

  • diced red onion

  • cilantro leaves

  • pickled jalapeño slices

  • As Needed diced avocado

  • As Needed pico de gallo or salsa

  • sour cream

  • 8 corn tortillas