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

1. Place halibut in a shallow ceramic baking dish.
2. Combine remaining ingredients, and pour mixture over the fish, rotating to coat all sides.
3. Cover and refrigerate for a few hours or overnight.
4. Prep charcoal grill. Transfer fish and marinade from baking dish to an aluminum tray (or a packet made from double-thickness grilling foil).
5. 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).
6. Move aluminum tray off heat, and quickly warm the tortillas on the grill, flipping once with tongs. Gently flake fish with a fork.
7. 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

1. 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

1. Mix ingredients together and serve as a side to Baja-Style Fish Tacos.