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We love tacos. Ground turkey, carne asada, barbacoa, carnitas, shredded chicken... it doesn't really matter. We just love tacos. And one of my favorites has always been fish tacos. I spent a lot of time in Baja during college, and the fish tacos there are the best. Fresh, citrus-forward, and accompanied by a perfectly spicy crema.

I marinate our fish in a simple mixture before grilling, and it's quickly become one of G's favorite tacos too!


2-4 filets of white fish (we use tilapia or mahi mahi)

Juice of 1 lime

1 tsp Chili Powder

1 tsp Paprika

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp salt


Place the fish in a ziplock bag with the lime juice, chili powder, paprika, garlic powder, onion powder, and salt. Let marinate for 2-4 hrs. Place a grill pan on the grill, and heat to 375F. Grill fish for 3-5 minutes on each side (will be longer for thicker fish like the Mahi Mahi, quicker for thinner filets like Tilapia. Fish is cooked once the flesh is opaque and flakes easily.

We serve ours with grilled corn tortillas, thinly sliced red onion, jalapeños, cilantro, a little cabbage, radishes, cubed avocado and a big spoonful of my spicy crema.

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