Grilled Baja Fish Tacos

These jalapeño-studded, lemon-infused grilled fish tacos from Curtis Stone will make lunch the best part of your day. Prepare the pico de gallo two hours before and store at room temperature to save prep time.

For more taco recipes, see 17 Tasty Twists on Tacos.

Serves: 4
Hands-on Time: 10 minutes
Total Time: 25 minutes


Pico de Gallo:

  • 4 ripe plum tomatoes (about 1 lb total), cut into 1/2-in pieces
  • 1 small white onion, finely chopped
  • 2 red jalapeño peppers, seeded, finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • 3 tbs fresh lemon juice


  • 2 tbs olive oil
  • 1 tbs finely chopped fresh cilantro
  • 1 garlic clove, finely chopped
  • 1 1/4 lbs fresh mahi mahi fillet, cut into 8 pieces
  • 2 limes, halved
  • Eight 6-in corn tortillas
  • 2 cups very thinly sliced green cabbage
  • 1/4 cup Mexican crema or sour cream
  • Fresh cilantro leaves, for garnish


MAKE-AHEAD TIP: Pico de gallo can be made up to 2 hours ahead, covered and stored at room temperature.

To make pico de gallo:

In a medium bowl, toss tomatoes, onions, jalapeños, cilantro, lemon juice, and 1 tsp of salt. Set aside at room temperature.

To make tacos and serve:

  1.  Heat grill to medium-high. Curtis Stone recommends his Curtis Stone Indoor Grill.
  2. In a wide shallow bowl, whisk oil, chopped cilantro, and garlic. Lightly coat fish with oil mixture and season with salt and pepper. Brush grill lightly with oil and grill fish for 2 to 3 mins per side, or until barely opaque when flaked in thickest part with tip of a small knife. Using a spatula, transfer fish to a cutting board and let stand for 2 mins.
  3. Meanwhile, grill limes cut side down for about 2 mins, or until beginning to char on bottom. Transfer to a plate. Grill tortillas, turning halfway through, for about 1 min, or until warmed.
  4. Coarsely break or cut fish into large flaky chunks and divide it among tortillas. Top with cabbage, crema, cilantro leaves, and pico de gallo. Serve with grilled limes.