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Grilled Baja Fish Tacos with Fiesta Slaw


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  • 1 C. finely shredded green cabbage
  • 1 C. thinly sliced radishes
  • 1/2 C. finely chopped green onions
  • 2 T. finely chopped cilantro
  • 3 T. fresh OJ
  • 2 T. fresh lime juice
  • 2 T. vegetable oil
  • Salt / Pepper
  • 1 lb. skinless mahi-mahi, pompano, yellow snapper, halibut, or cod fillets
  • EVOO
  • Flour tortillas
  • 1 C. sour cream


Servings 4


Step 1

Combine cabbage, radishes, green onions and cilantro in a large bowl. In a small bowl, whisk together the juices and oil, then season to taste with salt and pepper. Pour over the vegetables and toss to blend.

Prepare a very hot charcoal fire or oreheat gass grill to 500 degrees.

Brush fish with EVOO and season to taste.

Grill fish 3-4 minutes per side, turning once.

Top the fish with slaw and add sour cream to taste.


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