baja-style grilled fish tacos

INGREDIENTS


  • 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

PREPARATION

Steps

1

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

2

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.

3

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

4

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

5

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.

6

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.

7

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

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