Grilled Fish Tacos with Baja Sauce

You’re gonna LOVE these grilled (no batter) fish tacos, w/ corn tortillas, crispy marinated slaw, and avocado, crowned with a creamy Southwestern flavored Baja sauce!

Grilled Fish Tacos with Baja Sauce
Grilled Fish Tacos with Baja Sauce


For Fish:

  • 2 pounds white fish (I used rockfish), cut into 4-ounce pieces (8 total)
  • 2 Tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 3 Tablespoons olive oil
  • 8 corn tortillas (8″ round), warmed

For Slaw:

  • 1½ cups green cabbage, finely shredded
  • 1½ cups red cabbage, finely shredded
  • 2 teaspoons honey
  • 1 Tablespoon lime juice
  • 2 teaspoons jalapenos, minced
  • 1 Tablespoon (heaping) shallot, minced
  • 3 teaspoons cilantro, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For Baja Sauce:

  • 3/4 cup light sour cream
  • 1/2 cup light mayonnaise
  • 3 Tablespoons lime juice
  • 1 teaspoon garlic powder
  • 2 teaspoons sriracha sauce
  • 1/4 cup (lightly packed) cilantro leaves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1½ teaspoons adobo sauce

Extra ingredients:

  • 2 large avocado, peeled, halved, sliced into 16 pieces
  • 8 teaspoons cilantro, chopped (for garnish)


  1. Combine slaw ingredients in a large bowl, then cover and refrigerate for at least 30 minutes to let it become infused with flavor. (Note: do not let slaw marinate for longer than 8 hours, to ensure slaw stays crisp).
  2. To make Baja sauce, place ingredients in a small bowl, then stir or whisk to fully blend.  Cover, and refrigerate 1-2 hours, for optimal flavor.
  3. When you are ready to prepare tacos, pat each piece of fish dry (with paper towels).  Season BOTH sides of the fish with lime juice, cumin, salt, and pepper. Heat oil in a large skillet on medium-high heat.  Once the oil is hot, carefully place pieces of fish in skillet.  Leave space between pieces of fish (might need to cook fish in two batches, so you don’t overcrowd skillet). Cook fish portions for approx. 3 minutes, without moving them, until you can see the edges start to turn white as they cook (if using thick pieces of fish, you might have to cook them a bit longer). Once the bottom side of the fish is “done”, it will be easy to move in the skillet. Using a spatula, carefully turn fish to another side; continue cooking for another 3-4 minutes.  The fish will flake easily when done, and have a nice golden brown sear to it! Transfer fish to a plate; keep it warm while you assemble tacos!
  4. To assemble the taco, put a warmed corn tortilla onto a plate, then place 2 avocado slices in the middle of tortilla. Add 2 heaping Tablespoons of slaw on top of the avocados.  Place a piece of grilled fish on top of slaw, then spoon some Baja sauce over the top. Garnish each taco with cilantro (and a small lime slice, if desired), and serve.  ENJOY!
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