baja-style grilled fish tacos


  • 2 limes

  • 2 Teaspoon Dijon mustard

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon freshly ground black pepper

  • 1/2 Cup olive oil or vegetable oil

  • 2 Clove garlic, minced

  • 1 Pound White Fish Such As Cod, Monkfish, or Halibut, skinless

  • As Needed Your Favorite Cajun Rub

  • 8 corn tortillas

  • As Needed Cabbage, shredded

  • As Needed red onion, diced

  • As Needed cilantro, chopped

  • As Needed Pickled Jalapeno slices

  • As Needed Avocado, Diced

  • As Needed Pico de Gallo or Salsa

  • sour cream




Juice one lime. Cut the other lime in wedges; set aside until serving time.


Make the marinade: In a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Slowly whisk in the oil, then stir in the garlic.


Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour.


When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.


Remove the fish from the marinade and pat off any excess marinade with paper towels. Season generously on both sides with Z Grill Cajun Rub.


Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork. (There is no need to turn it.) Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas on the Z Grill until pliant and hot.


Arrange the fish, tortillas, and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately. Enjoy!

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