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Baja-Style Fish Tacos

Difficulty 2/5
Prep time 10 mins

Cook time 20 mins
Serves 4-6

Hardwood Apple

You don't have to be on the beach for tasty fish tacos. Ensenada Mexico is known for its Baja fish tacos, we've put the Traeger twist on them for a more flavorful, healthy version.


1 lb. White Fish such as Cod, Monkfish, or Halibut (Skinless)

2 Limes

2 tsp. Dijon-Style Mustard

1/2 tsp. Salt

1/2 tsp. Black Pepper, Freshly Ground

1/2 cup Vegetable Oil, or Olive Oil

2 cloves Garlic, Minced

as needed Traeger Cajun Rub

8 Corn Tortillas

for serving Shredded Cabbage, Diced Red Onions, Cilantro Leaves, Pickled Jalapeno Slices, Diced Avacado, Pico De Gallo or Salsa, Sour Cream


Juice one lime. Cut the other lime in wedges; 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 400F (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.

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