Baja Fish Tacos

Baja Fish Tacos
Baja Fish Tacos
Cuisinart original

Our fish is grilled instead of battered for a fresher, heart-healthy option. Baja fish tacos exploded in San Diego in the mid-1970s and quickly spread up the California coast and eastward. We keep the ingredients simple to accentuate the fresh vibrant flavor of grilled cod.


6 servings


2 lbs                       Fresh white fish (cod, haddock, pollack)

2 tablespoons         Olive oil

3 tablespoons         Cuisinart Chili Lime Seasoning

6                            Flour or corn tortillas, small

1                            Avocado

1 pint                      Pico de gallo

1 bunch                  Cilantro

1                            Lime

Nutritional information

No nutrition information available


  1. Pre-heat grill to high
  2. Pat down fish with a paper towel
  3. Coat fish with olive oil
  4. Generously coat both sides of fish with Cuisinart Chili Lime Seasoning
  5. Reduce grill to medium and grill fish until cooked through
  6. While fish is cooking slice avocado in half, remove stone and slice lengthwise. Remove avocado flesh with a spoon
  7. Clean cilantro to remove any dirt. Pick several fronds and pat dry with a paper towel
  8. Cut lime in half lengthwise then cut into wedges
  9. When fish is almost cooked, quickly grill both sides of tortillas
  10. Stuff each tortilla with fish, then top with avocado slices, and pico de gallo
  11. Top with fresh cilantro and a squeeze of lime
  12. Serve immediately

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