Pink Taco's Grilled Baja Fish Tacos Recipe

May 8, 2014 1:00 pm

Tangy, spicy fish tacos that hit the spot

Take a mini-vacation with grilled mahi-mahi tacos, served with red creama, avocado and cucumber slaw.
Take a mini-vacation with grilled mahi-mahi tacos, served with red creama, avocado and cucumber slaw.
 

Anyone who's ever loved a fish taco should hit LA's Pink Taco with an empty belly and a fierce craving. In honor of Grilling Month, we borrowed Chef Sam Anguiano's recipe.

"Baja tacos are probably my favorite kind of taco to cook over a hot grill in the summertime. We use mahi in our tacos, but tilapia is also a good choice," says Anguiano. " You can also batter and fry the fish, but if you want the ultimate fresh flavor, grill them over live mesquite and you will never go back."

Agreed.

Servings: 6

Ingredients

Red Creama
1 cup sour cream
3 ounces Louisiana hot sauce
Cucumber Slaw
1 cucumber, peeled, deseeded and thinly sliced
1 Serrano pepper, deseeded and thinly sliced
1 small red onion, thinly sliced
1/2 small green cabbage, cored and thinly sliced
Citrus Dressing
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup apple cider vinegar
1 teaspoon kosher salt
Fish Tacos
12 (1.5-2 ounce) Mahi Mahi fish portions
2 tablespoons Old Bay Seasoning
12 (5-inch) flour tortillas
2 cups red creama (recipe below)
1 avocado, sliced into 12 equal pieces
3 cups cucumber slaw (recipe below)
1 cup citrus dressing (recipe below)
Directions: 

For the red creama:

  1. Place all ingredients into a mixing bowl and whisk together until well combined. 
  2. Reserve chilled until needed.

For the cucumber slaw:

  1. Combine all ingredients together and set aside until needed.

For the citrus dressing:

  1. Place all ingredients into a mixing bowl and whisk together until well combined. 
  2. Reserve chilled until needed.

For the fish tacos:

  1. Start your grill. For best results, use mesquite charcoal.
  2. Season the fish using Old Bay seasoning on both sides.
  3. Preheat a sauté pan to warm the tortillas.
  4. Oil grill to prevent sticking.
  5. Place seasoned fish onto hot grill and cook for about 2 minutes on each side. Fish should be done medium well. Be sure not to overcook the Mahi or it will be dry. Hold hot until needed.
  6. Warm tortillas on hot sauté pan until heated through and brownish dark spots appear on both sides.
  7. Take one warmed tortilla and place one piece of Mahi in the center.
  8. Add 1 teaspoon of red creama on top of Mahi, then one slice of avocado, top with cucumber slaw and finish with 1 tablespoon of citrus dressing. Enjoy!

Find more tacos on Food Republic:

Level of Difficulty: 
Easy
Prep Time: 
45 minutes
Cooking Time: 
15 minutes
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