Why You’ll Love Grilled Fish Tacos (Baja-Style) Recipe

I like this recipe because it’s simple yet packed with bold flavors. I enjoy how the grill adds a subtle smokiness to the fish, while the fresh toppings keep everything balanced. It’s perfect for warm weather, casual dinners, or anytime I want tacos that feel restaurant-worthy at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Fish
1 1/2 lbs cod or mahi mahi filets
1/4 cup olive oil
1 tablespoon lime zest
2 tablespoons lime juice
2 canned chipotle peppers, very finely minced
1 teaspoon garlic powder
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
3 tablespoons finely minced cilantro leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

White Sauce
1/2 cup mayonnaise
1/2 cup Mexican crema
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon garlic powder
2 teaspoons hot sauce, like cholula or tapatio

For Serving
8-10 corn tortillas, warmed
2 1/2 cups finely shredded cabbage
1 cup pico de gallo
1 avocado, cut into thin slices
2 oz cotija cheese, crumbled
1 lime, cut into wedges

Directions

I start by placing the fish filets in a baking dish and seasoning them with salt and pepper.
In a small bowl, I whisk together the olive oil, lime zest, lime juice, garlic powder, minced chipotle peppers, ancho chile powder, cumin, and cilantro. I season the marinade with salt and pepper, then pour it over the fish, turning the filets so they’re evenly coated. I let the fish marinate for about 30 minutes.

While the fish marinates, I prepare the white sauce by whisking together the mayonnaise, Mexican crema, lime juice, sugar, garlic powder, and hot sauce. I season it to taste and refrigerate it until ready to serve.

I preheat the grill to about 400–450°F and make sure the grates are clean and lightly greased.
I remove the fish from the marinade and place it on the grill. I cook it for about 4 to 5 minutes until it releases easily and has grill marks, then flip it and cook for another 3 to 4 minutes until the fish is firm and flakes easily.

To assemble, I flake the fish into large pieces and place it into warm tortillas. I top it with shredded cabbage, pico de gallo, avocado slices, cotija cheese, and a drizzle of the white sauce. I serve the tacos with lime wedges on the side.

Servings and Timing

I usually get about 8 to 10 tacos from this recipe. Prep time takes around 20 minutes, grill time is about 10 minutes, and the total time comes to roughly 30 minutes.

Variations

I sometimes use different white fish depending on what’s available. When I want extra heat, I add more chipotle or hot sauce. I also like swapping the cabbage for a citrus slaw or adding pickled onions for extra brightness.

Storage/Reheating

I store leftover fish and toppings separately in airtight containers in the refrigerator for up to two days. When reheating, I gently warm the fish in a skillet or enjoy it cold in tacos or salads. I always assemble the tacos fresh for the best texture.

FAQs

What type of fish works best?

I like using cod or mahi mahi because they’re firm and grill well.

Can I cook the fish indoors?

I can use a grill pan or cast-iron skillet if I don’t have access to an outdoor grill.

How spicy are these tacos?

I find them moderately spicy, but I can adjust the heat by changing the amount of chipotle and hot sauce.

Can I make the sauce ahead of time?

I often make the white sauce a day ahead and keep it chilled.

Do I need to marinate the fish the full 30 minutes?

I prefer the full time, but even 15 minutes adds great flavor.

Can I use flour tortillas instead?

I can, but I like corn tortillas for the classic Baja-style feel.

Is this recipe good for gatherings?

I think it’s great for parties because everyone can build their own tacos.

Can I add extra toppings?

I sometimes add radishes, shredded lettuce, or extra cilantro.

How do I know when the fish is done?

I check that it flakes easily and feels firm when pressed.

What sides go well with these tacos?

I like serving them with rice, beans, or a simple salad.

Conclusion

I keep these Grilled Fish Tacos in my regular meal rotation because they’re fresh, flavorful, and easy to make. With flaky fish, bright toppings, and creamy sauce, they bring a taste of Baja-style cooking straight to my table every time.