Photo: Leigh Beisch; Styling: Karen Shinto
YieldsMakes 12 to 14
Grilled instead of deep-fried, and with a trimmed-down tartar sauce.

How to Make It

Step 1
1

Heat grill to high (450° to 550°). Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.

Step 2
2

Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with tartar sauce.

Step 3
3

*If tortillas are very thin, buy double the amount and stack 2 per taco.

Step 4
4

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

Ingredients

 1 tablespoon ancho chile powder
 2 teaspoons dried Mexican oregano
 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
 1 1/2 pounds boned, skinned Pacific cod
 1 tablespoon olive oil
 12 to 14 corn tortillas* (5 to 6 in.), warmed on grill

Directions

Step 1
1

Heat grill to high (450° to 550°). Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.

Step 2
2

Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with tartar sauce.

Step 3
3

*If tortillas are very thin, buy double the amount and stack 2 per taco.

Step 4
4

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

Baja Light Fish Tacos