Best 3 Baja Grilled Chicken Tacos Recipes

BAJA CHICKEN TACOS

Steps:

• Sear flour tortillas in a skillet over high heat to char, or hold them over an open gas flame for only a few seconds. Take care not to burn them. Wrap in foil to keep warm.
• Sprinkle chicken with Tajin spice. Add olive oil to a medium hot skillet and cook chicken 5 to 7 minutes per side until done. Allow chicken to rest for 10 minutes while making toppings.
• Chop tomatoes, half of the cilantro, and onion into small pieces for pico de gallo. Add to a small bowl.
• Dice avocado and squeeze lime juice over it to keep it from browning.
• Dice red cabbage into small bites.
• Slice chicken into bite sized pieces.
• To assemble tacos, add several spoonfuls of chicken to a warm tortilla. Top with pico de gallo, avocado, cilantro, cabbage, Baja sauce and cotija cheese.
• Mix mayonnaise, sour cream and lime juice in a blender. Pulse until smooth.
• Fold in cilantro and Tajin seasoning. Pulse a few times and pour into a bowl.
• Drizzle over tacos.

BAJA CHICKEN TACOS

Steps:

• Prepare Baja Chicken following recipe directions. (Note that marinatation time is approximately 12 hours.)
• Prepare coleslaw and Pico following recipe diections.
• Preheat a skillet on medium/high heat. Once heated, warm tortillas for 30-60 seconds per side.
• Serve each tortilla with 3-4 oz of chicken, a spoonful of coleslaw and a spoonful of Pico.

GRILLED BAJA FISH TACOS

Steps:

• Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
• Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready.
• Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
• While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside.
• Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate.
• Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
• Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
• Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.