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Grilled Baja Fish Tacos

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  • Prep 15 min
  • Total 30 min
  • Servings 5
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You don’t need to fry your fish for Baja fish tacos… try the BBQ instead.
Created May 19, 2015
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  • ½ cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) water
  • 1 Old El Paso™ Restaurante Baja Fish Soft Taco Dinner Kit
  • 400 to 454 g white fish fillets, thawed if frozen (about ¾ to 1 lb)
  • Suggested Toppings: finely shredded cabbage, fresh cilantro, squeeze of fresh lemon or lime


  • 1
    In small bowl, mix contents of Baja Sauce Seasoning pouch (from kit) with mayonnaise and water until well blended; set aside.
  • 2
    Empty contents of Fish Seasoning pouch (from kit) into a shallow dish or bowl. If fish is dry, moisten slightly with wet paper towel. Lay fish fillets on seasoning, turning to coat very lightly on both sides.
  • 3
    Heat gas or charcoal grill. Before grilling fish and while grill is clean, toast the soft flour tortillas (from kit) directly on the grill for 15 to 20 seconds per side (or until lightly golden and toasted); wrap tortillas in foil to keep warm until ready to assemble.
  • 4
    Brush grill with vegetable oil or use a fish grilling basket (generously spray basket with non-stick cooking spray or brush with oil). Grill fish over médium high heat for about 3 to 4 minutes per side (Note: thicker fish fillets may require longer cooking time). Remove fish from grill and allow to rest for 4 to 5 minutes.
  • 5
    Divide fish into 10 portions and place onto warmed and toasted tortillas. Top with shredded cabbage, Baja Sauce, cilantro and a squeeze of fresh lemon or lime.

Nutrition Information

No nutrition information available for this recipe
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