Grilled Baja fish tacos have a marinade made with a simple Mexican seasoning blend, then drizzle them with a creamy chipotle aioli sauce and add your favorite toppings. Make them on an outdoor grill, or indoors on a grill pan on the stovetop! Ready in about 35 minutes!
Baja is one of our favorite places to travel. Where the desert meets the ocean = my happy place. I've already shared the scrumptious Baja Shrimp Tacos we enjoyed while we were there, so now, let's take that base recipe and swap it for grilled fish!
The key to grilled fish tacos—aside from using great fish—is that sauce! It starts with an easy chipotle crema recipe, then add mayonnaise and lime juice to make a tangy aioli.
Serve these with pico de gallo or avocado crema (or both!), a side of Mexican black beans, and a refreshing mango margarita!
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Grilled baja fish tacos ingredients
- Best fish for grilled fish tacos: Use a thicker-cut, firm-fleshed white fish that can withstand high heat and won't fall apart easily. I prefer mahi-mahi for fish tacos because it it's sturdy enough to stay together on the grill, yet still flaky and tender when cooked. I used to work behind the seafood counter where I learned a lot about which types of fish are best for grilling, and I also recommend swordfish, halibut, grouper, barramundi, and tilapia also work well. Avoid cod or thin filets like sole.
- Marinade: You only need three spices and you probably have them in the pantry right now, chili powder, cumin, and coriander. Those seasonings get mixed with some neutral oil and grated garlic to give the fish a lightly spicy and very Mexican flavor!
- Tortillas: Use corn or flour tortillas. I like corn tortillas with the more delicate grilled fish, but you do you!
- Baja sauce: Sour cream, chipotle peppers, adobo sauce, mayonnaise, lime juice.
- Toppings: Let your mind go wild! Fresh cabbage and pico de gallo are traditional, along with fresh lime wedges. You might also like some cotija cheese, fresh cilantro, or you can really get creative and make some mango slaw to put on top!
*Ingredients with measurements are listed in the recipe card below.
How to make grilled baja fish tacos
Step 1: Make the marinade
Use a microplane grater to grate the garlic or mince it finely with a good chef's knife. Combine the chili powder, cumin, coriander, kosher salt, grated garlic, and oil in a mixing bowl and whisk until it forms a loose paste.
Add the fish to the bowl and use your hands to rub the marinade into the filets. Marinate the fish for at least 10 minutes or up to 30 minutes.
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Step 2: Make the sauce
While the fish is marinating, make the baja sauce. Chop the chipotle peppers finely. Add the sour cream, mayonnaise, lime juice, chipotle peppers, adobo sauce from the can, and kosher salt to a bowl and mix until fully incorporated and smooth.
Step 3: Cook the tortillas
Place a large non-stick skillet over medium high heat. Once hot, cook the tortillas 1 or 2 at a time for 1-2 minutes per side until they have shrunken slightly and are starting to get little golden brown spots on them. Wrap them in a kitchen towel to keep warm.
Debra says:
You HAVE to cook tortillas, whether you choose corn or flour. They are essentially a little bit raw when you buy them. If you do not cook them, they will crack and break apart and your taco fillings will be on the ground. No fun! When cooked, they are pliable AND strong, (science, don't ask me how it works...) the perfect vessel for carrying all that fish taco flavor and fixin's into your mouth!
Step 4: Grill the fish!
Heat an outdoor grill or grill pan to medium high. (Make sure the grates or grill pan are very clean.)
Place the fish on the grill grates and cook until it starts to release from the grill 2-5 minutes depending on the thickness of the fish. Then flip over and cook for another 2-5 minutes. Don't try to move the fish around, this encourages sticking.
Serve topped with baja sauce and your favorite grilled fish taco toppings!
Debra's Details: Grilled baja fish tacos are quick, easy and versatile!
- Make them outside on the grill or on the stovetop. I make these in a grill pan on the stovetop year-round and they turn out perfectly!
- A clean grill is your best friend and wait until the fish releases to flip it!
- Use more or less spice in the marinade or sauce to suit your taste.
- Topping choices are endless!
- Ready in about 40 minutes.
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Recipe
Grilled Baja Fish Tacos with Creamy Chipotle Sauce
Equipment
- grill (outdoor, or cast iron grill pan)
- fish spatula (optional)
- microplane grater (optional)
Ingredients
Grilled Fish Tacos
- 1 pound firm-fleshed white fish (mahi-mahi, halibut, swordfish, haddock, etc.)
- 2 tablespoons neutral oil (such as canola or grapeseed)
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 garlic clove
- 1 teaspoon kosher salt
- 8 corn or flour tortillas
Creamy Chipotle Baja Sauce
- ½ cup sour cream
- 2 chipotles in adobo (canned)
- 1 tablespoon adobo sauce (from the can of chipotles)
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
- ¼ teaspoon kosher salt
Optional toppings
- shredded cabbage
- pico de gallo
- fresh cilantro
- lime wedges
- cotija cheese
- hot sauce
Instructions
- Use a microplane grater to grate the garlic or mince it finely with a chef's knife. Combine the chili powder, cumin, coriander, kosher salt, grated garlic, and oil in a mixing bowl and whisk until it forms a loose paste.
- Add the fish to the bowl and use your hands to rub the marinade into the filets. Marinate the fish at room temperature for at least 10 minutes or up to 30 minutes.
- While the fish is marinating, make the baja sauce. Chop the chipotle peppers finely. Add the sour cream, mayonnaise, lime juice, chipotle peppers, adobo sauce from the can, and kosher salt to a bowl and mix until fully incorporated and smooth.
- Place a large non-stick skillet over medium high heat. Once hot, cook the tortillas in the dry skillet 1 or 2 at a time for 1-2 minutes per side until they have shrunken slightly and are starting to get little golden brown spots on them. Wrap them in a kitchen towel to keep warm.
- Heat an outdoor grill or grill pan to medium high. (Make sure the grates or grill pan are very clean.)
- Place the fish on the grill grates and cook until it starts to release from the grill, usually about 2-5 minutes depending on the thickness of the fish. Then flip over and cook for another 2-5 minutes until cooked through. See note.
- Serve topped with baja sauce and your favorite grilled fish taco toppings!
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Notes
- Adjust the spice in the marinade or sauce: If you like it spicy, add a ยผ teaspoon of cayenne pepper to the marinade, and add another 1 or 2 chipotle peppers to the sauce.
- You only need 1 tortilla per taco: These are grilled fish tacos, not fried, so you don't need that extra layer of tortilla to soak up the oil. Just don't overstuff them and you'll be good.
- Be sure your grill grates are clean: This is the number one rule of grilling anything, especially fish! The fish will want to stick to whatever is already on there. If the grates are clean, it will sear evenly and release easily.
- Don't move the fish around: Once you put the fish on the grill, leave it! Wait until it releases on its own to flip, and only flip it once. Moving it around a lot causes the spices to stick and that will cause your fish to stick.
- Make ahead: The baja sauce can be made up to 2 days ahead. Store in an airtight container in the refrigerator.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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