Baja Tacos

This is one of my favorite recipes. It brings back memories of traveling the peninsula of Baja California and enjoying the fresh cuisine, and that is what I would like to pass on to you.

You can use a number of different proteins, such as fish, beef, chicken, etc. for the tacos, each has a different cooking method that are explained below.


Following the principles of Baja cuisine, these recipes are low in fat and high in flavor. As you read below there will varying degrees of spice and/or heat.

Grilled Fish Tacos

For this particular dish you will need to choose a firm white fish, such as halibut, Mahi Mahi or fresh tuna (if your choice is tuna this fish can be cooked rare and then diced. All other options should be cut before grilling).

Fish Taco Marinade (serves 4)

4 oz garlic chopped finely
1 Tablespoon dry cilantro
4 fresh limes (juice of two reserve the rest for garnish)
1 oz concentrated orange juice
Pepper approximately 3-4 twists of the pepper mill

Note: If you want to jazz up the spice a little add one half of a jalapeno. (If seeds are left in, the heat will get hot. If you want a smokey flavor, use smoked jalapeno).

In a bowl, mix all above ingredients for marinade.

Tuna Taco: Place 4 - 4 ounce steaks in marinade for no longer than 30 minutes. No need to flip the steaks. Grill for 4 1/2 minutes on each side for medium. Adjust to your guests preference. 3 minutes on each side for rare and if you want it cooked more, don't bother with this recipe. My recommendation is to cook to a medium rare, where the middle is reddish in color. Once grilling is done, dice the tuna steaks.

White Fish Taco: Use 4 - 4 ounce steaks of frozen white fish of your choice. (frozen enables you to cut it). Cut in 1/2 inch strips and place into marinade and let sit in your refrigerator for 30 minutes. Place in aluminum foil and squeeze the juice of one lime over the fish. Place on the grill for about 10 minutes. (No need to turn). Let rest for 5-6 minutes on a platter.

Tortilla Preparation:
My suggestion is to serve flour tortillas. For Soft Shell Tacos use a 6 inch tortilla. You can warm
up to 6 tortillas at a time in the microwave for 30 seconds. To keep warm, wrap them in a towel. For crisp tortillas, heat them directly on the gas burner for 5 seconds on each side. To keep warm, wrap them in a towel.

If your choice is corn tortillas, we suggest store bought hard shells. You can email the Chef Sean at nancyandsean@gmail.com and he will explain to you how to cook fresh corn tortillas.

Serve Family Style

Suggested Toppings: Our Fire Roasted Salsa, Pico de Gallo, guacamole, sour cream, onions, and cilantro. Place all toppings and fish in serving bowls. Tortillas will still be in the towels. Your guests can build their own tacos to their culinary delight!

Low Carb: Build your taco in a bowl, without the shell!

Suggested Sides

Make sure you have our guacamole, pinto beans, and a side lettuce salad.

Beer suggestion: Light Corona and Miller Lite.