Stir-Grilled Fish Tacos

READY IN: 25mins
Recipe by ratherbeswimmin

I tried these when visiting friends in San Diego. They are so delicious and great when the weather gets warm. They shared the recipe with me but I don't know where it originates from--don't really care. Just know it is good eatin'

Top Review by That girl Mel

I varied on this. I used sole instead of halibut and omitted the cajun seasoning and used flour instead. I then stir fried in a regular nonstick pan with a few tablespoons of olive oil. Another suggestion is to serve with lime and cilantro which I also did. I'm sure that made to the specifications of the recipe it's very good as well. I picked this recipe because I was looking for a Baja Sauce recipe that my husband, who has spent extensive time in Mexico, requested. He said the sauce and the way I made this recipe was the most authentic fish taco he'd had in the United States. Very, very easy recipe to make and really good!

Ingredients Nutrition


  1. Put halibut chunks in a bowl; sprinkle with cajun seasoning and toss to coat.
  2. Transfer halibut to a well-greased grill wok (the kind with holes in it).
  3. Stir-grill over hot coals for 8-10 minutes, tossing while cooking.
  4. In a big bowl, add cabbages; mix well.
  5. In a smaller bowl, add vinegar, sour cream, green onions, and salt; stir to combine.
  6. Add dressing mixture to cabbage; toss to coat well.
  7. For each tortilla, fill with 1/3 cup cabbage mixture and 4-5 chunks of halibut; fold up and serve with lemon wedges, salsa, tartar sauce, guacamole, and a pitcher of margaritas.

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