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Grilled Baja-Style Fish Tacos

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  • The Burn
    Founding Member
    • Jul 2014
    • 993
    • West Chester, PA
    • Gas Grill: NXR Tabletop/Portable Propane
      Charcoal: Weber Performer Silver (i.e., 22.5")
      Charcoal: Weber OTG 22.5"

      Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
      Smoker: GOSM Propane 38" 2-drawer
      Pellet: CampChef/Browning Deluxe PGP24LTD

      Thermometer: 2 Mavericks, Red backlit Thermapen
      Anova Wi-Fi Sous Vide

    Grilled Baja-Style Fish Tacos

    I did my grilled baja-style fish tacos again the other night and worked out the recipe. They're not much to look at, particularly when they got a tad blackened from the bottom of my gas grill flaming up (I think I've got some burner tube leaks, which is why it's going to junk over the winter), but there's pics anyway. I've measured this for approximately 3 lbs of fish because that's about the size that the Costco Tilapia filets come in

    MARINADE (for 3 lbs fish)
    1 ¼ c of evoo
    2 tbsp salt
    2 tbsp ancho chili powder
    1 tbsp & 1 tsp (4 tsp) cumin
    4 cloves of garlic (pressed)
    ¾ c chopped cilantro
    Zest and juice of 2 limes

    Everything gets mixed together and the fish marinades for at least 1/2 hour, but you can probably go up to 2 hours without it getting too mushy.


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    Doesn't take long over direct heat

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    I also do a cole slaw-ish like sauce, which is more liquidy than cole slaw. It was a bit too salty this time, so I'm leaving the salt out of the recipe and you can just add salt to taste.

    COOLING SLAW SAUCE (serves 6-8)
    4 c shredded cabbage
    ¾ c mayo
    ¾ c sour cream or mexican crema
    ¼ c minced fresh cilantro
    zest of 1 lime
    juice of 2 limes

    This is probably more than you'll need, but I haven't worked on cutting down the recipe yet. Serve on your choice of tortillas. In California, they tend to use corn, but I prefer flour in general.


    I'm making these again on Thursday, by request, so maybe I'll update this afterwards.

  • The Burn
    Founding Member
    • Jul 2014
    • 993
    • West Chester, PA
    • Gas Grill: NXR Tabletop/Portable Propane
      Charcoal: Weber Performer Silver (i.e., 22.5")
      Charcoal: Weber OTG 22.5"

      Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
      Smoker: GOSM Propane 38" 2-drawer
      Pellet: CampChef/Browning Deluxe PGP24LTD

      Thermometer: 2 Mavericks, Red backlit Thermapen
      Anova Wi-Fi Sous Vide

    #2
    When I did these last night, I did the slaw with 2 tsp of salt and it worked well. I also made it a couple of hours ahead and it married together well.

    On the fish, I've never marinated for more than 45 minutes yet.

    They were much better on the kettle than on the gasser.

    Comment

    • Strat50
      Former Member
      • Nov 2014
      • 513
      • Houston, Alaska

      #3
      Looks real good! I love fish tacos! For me and fish tacos, flare-ups are my friends. The blackening enhances the taco flavor, overall in my opinion.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9433
        • East Texas
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        #4
        Looks good. Black is good in grilling.

        I like flour, the wife like corn. The corn is growing on me. Non-foot kind.

        Comment

        • Breadhead
          Banned Former Member
          • Jul 2014
          • 1

          #5
          Hmmm... I have access to the best fish taco's known to mankind at fast food prices. No way I could fire up the BGE to make fish taco's as cheap as I can get the best of the best. Rubio's, formerly known as Rubio's Fresh Mexican Grill, is a fast casual "Fresh Mex" or "New Mex"[1] restaurant chain specializing in Mexican food, with an emphasis on fish tacos. As of 2007, Rubio's operates, licenses or franchises more than 190 restaurants in California, Arizona, Colorado, Utah and Nevada. Rubio's was voted "Best of the Best (Cheap Eats)" in the June 2008 issue of San Diego Magazine. Its headquarters are in Carlsbad.[2] According to founder Ralph Rubio, he and some friends from San Diego State University were on spring break in San Felipe when he first encountered fish tacos at a local stand, and was inspired to open a restaurant serving them in his hometown, San Diego, California.[3] Since then, the popularity of fish tacos has spread throughout California, although they remain uncommon elsewhere. Rubio's standard fish tacos are made from Alaskan pollock, which is battered, fried, and served in a corn tortilla, although optionally offered with a flour tortilla. Grilled mahi-mahi is also available at all locations.

          Comment


          • smokinfatties
            smokinfatties commented
            Editing a comment
            Breadhead- you're saying Rubio's makes the best fish tacos known to mankind? We need to expand your horizons buddy! Lots of other great fish taco joints in SoCal!
        • The Burn
          Founding Member
          • Jul 2014
          • 993
          • West Chester, PA
          • Gas Grill: NXR Tabletop/Portable Propane
            Charcoal: Weber Performer Silver (i.e., 22.5")
            Charcoal: Weber OTG 22.5"

            Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
            Smoker: GOSM Propane 38" 2-drawer
            Pellet: CampChef/Browning Deluxe PGP24LTD

            Thermometer: 2 Mavericks, Red backlit Thermapen
            Anova Wi-Fi Sous Vide

          #6
          Rubio's is good, but I prefer mine - non-battered, non-fried, with a different slaw, grilled over charcoal with a touch of wood smoke

          Comment

          • Huskee
            Pit Boss
            • May 2014
            • 14551
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

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            #7
            Looks awesome Burn. I REALLY need to do them but when I'm in the store all I think is 'check beef prices, check beef prices, check rib prices, check rib prices..." and fish never gets the attention it deserves. And I'm too lazy to ice fish any more.

            Comment


            • Strat50
              Strat50 commented
              Editing a comment
              I hear you on that one. While I love to fish, sometimes it's just not convenient , even for me. There is a ton of excellent fishing within 15 minutes of where I live, but I don't always have the time or motivation to dig out the auger, etc. In summer, I keep the car/truck loaded with a couple fly rods, etc. in case I see rising fish on my way home from work(I have to pass by several lakes on my 12 mile commute). But in winter? No way. Besides, I get tired of trout pretty fast, even smoked.
          • The Burn
            Founding Member
            • Jul 2014
            • 993
            • West Chester, PA
            • Gas Grill: NXR Tabletop/Portable Propane
              Charcoal: Weber Performer Silver (i.e., 22.5")
              Charcoal: Weber OTG 22.5"

              Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
              Smoker: GOSM Propane 38" 2-drawer
              Pellet: CampChef/Browning Deluxe PGP24LTD

              Thermometer: 2 Mavericks, Red backlit Thermapen
              Anova Wi-Fi Sous Vide

            #8
            Yeah Huskee, pork really is the most economical, but I need variety. I usually buy tilapia at Costco in approx. 3-lb packages, where it's currently $5.99/lb.

            Comment

            • bep35
              Founding Member
              • Jul 2014
              • 281
              • Pierre,SD
              • 1987 Weber Kettle (Still going!)
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              #9
              Have made theses several times, including tonight. The wife's favorite way to eat fish. Thanks for sharing!

              Comment

              • Shenkbri
                Former Member
                • Jun 2016
                • 4
                • Right outside our nations capital.

                #10
                I find that swordfish and tuna make better tacos. I usually just shake some old bay seasoning on them and top them with coleslaw on a flour tortilla. Delicious

                Comment


                • Thunder77
                  Thunder77 commented
                  Editing a comment
                  Old Bay rocks!!
              • Shenkbri
                Former Member
                • Jun 2016
                • 4
                • Right outside our nations capital.

                #11
                I find that swordfish and tuna make better tacos. I usually just shake some old bay seasoning on them and top them with coleslaw on a flour tortilla. Delicious

                Comment

                • Thunder77
                  Founding Member
                  • Jul 2014
                  • 2719
                  • Halethorpe, MD
                  • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

                  #12
                  I go with pollock myself. I cannot stand tilapia! BLECH!! Mahi Mahi is also good.

                  Comment

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