Pink Taco's Grilled Baja Fish Tacos Recipe

Pink Taco's Grilled Baja Fish Tacos Recipe
Sam Anguiano•

Anyone who's ever loved a fish taco should hit LA's Pink Taco with an empty belly and a fierce craving. In honor of Grilling Month, we borrowed Chef Sam Anguiano's recipe.

"Baja tacos are probably my favorite kind of taco to cook over a hot grill in the summertime. We use mahi in our tacos, but tilapia is also a good choice," says Anguiano. " You can also batter and fry the fish, but if you want the ultimate fresh flavor, grill them over live mesquite and you will never go back."

Agreed.

Pink Taco's Grilled Baja Fish Tacos Recipe
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Prep Time
45
minutes
Cook Time
15
minutes
Servings
6
Pink Taco's Grilled Baja Fish Tacos Recipe
Total time: 1 hour
Ingredients
  • 1 cup sour cream
  • 3 ounces Louisiana hot sauce
  • 1 cucumber
  • 1 Serrano pepper
  • 1 small red onion
  • 1/2 small green cabbage
  • 1/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup apple cider vinegar
  • 1 teaspoon kosher salt
  • 12 (1.5-2 ounce) Mahi Mahi fish portions
  • 2 tablespoons Old Bay Seasoning
  • 12 (5-inch) flour tortillas
  • 2 cups red creama (recipe below)
  • 1 avocado
  • 3 cups cucumber slaw (recipe below)
  • 1 cup citrus dressing (recipe below)
Directions
  1. Place all ingredients into a mixing bowl and whisk together until well combined.
  2. Reserve chilled until needed.
  3. Combine all ingredients together and set aside until needed.
  4. Place all ingredients into a mixing bowl and whisk together until well combined.
  5. Reserve chilled until needed.
  6. Start your grill. For best results, use mesquite charcoal.
  7. Season the fish using Old Bay seasoning on both sides.
  8. Preheat a sauté pan to warm the tortillas.
  9. Oil grill to prevent sticking.
  10. Place seasoned fish onto hot grill and cook for about 2 minutes on each side. Fish should be done medium well. Be sure not to overcook the Mahi or it will be dry. Hold hot until needed.
  11. Warm tortillas on hot sauté pan until heated through and brownish dark spots appear on both sides.
  12. Take one warmed tortilla and place one piece of Mahi in the center.
  13. Add 1 teaspoon of red creama on top of Mahi, then one slice of avocado, top with cucumber slaw and finish with 1 tablespoon of citrus dressing. Enjoy!
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