Baja-Style Fish Tacos + Pineapple Pico de Gallo + Smoky Chipotle Crema
Grill, set out toppings and let your guests do the rest. Baja-style tacos de pescado are light, fresh and easy-breezy — everything we love about summer.
Baja-Style Fish Tacos
- serves 6
- 1½ lbs halibut filet (or other flakey white fish), about 2 inches thick
- 2 cloves garlic, chopped
- 1 small red onion, peeled, quartered + thickly sliced
- 1 tbsp olive oil
- 1 lime, juiced
- ¼ cup chopped cilantro
- 2 tsp coarse salt
- pinch cayenne pepper
- 12 six-inch corn (or flour) tortillas
- shredded cabbage
- sliced radishes
- Place halibut in a shallow ceramic baking dish.
- Combine remaining ingredients, and pour mixture over the fish, rotating to coat all sides.
- Cover and refrigerate for a few hours or overnight.
- Prep charcoal grill. Transfer fish and marinade from baking dish to an aluminum tray (or a packet made from double-thickness grilling foil).
- Once coals have passed their prime (without hot spots), place aluminum tray directly onto grill and cover, cooking fish until the skin slakes apart easily (about 12 to 15 minutes).
- Move aluminum tray off heat, and quickly warm the tortillas on the grill, flipping once with tongs. Gently flake fish with a fork.
- Fold fish into warmed tortillas, and garnish with sliced radishes, cilantro, shredded cabbage or as desired.
Pineapple Pico de Gallo
- 2 cups ¼-inch diced pineapple
- 4 Peppadew peppers (North African piquante peppers, available in specialty supermarkets), chopped
- 1 tsp Peppadew syrup
- ¼ cup chopped red onions
- juice from half a lime
- ¼ tsp Ancho chili powder
- pinch coarse salt
- Combine all ingredients and serve as a side to Baja-Style Fish Tacos.
Smoky Chipotle Crema
- 1 cup sour cream
- 3 tbsp sauce from canned chipotle in adobo (available in specialty food stores and in the Mexican ingredient section of any supermarket
- Mix ingredients together and serve as a side to Baja-Style Fish Tacos.