College Cookbook: Baja-Style Fish Tacos

Kraft Dinner and Cold Pizza no more! CAVE has partnered with the Culinary institute of America to provide you with a College Cookbook. These are the recipes that can make you look like a master chef with very little effort. If you don’t know what to make for dinner, you just found your answer.


Baja-Style Fish Tacos

Makes 8 servings


2 lb mahi-mahi

½ cup vegetable oil

3 tbsp lime juice

5 tsp chili powder

1½ tsp ground cumin

1½ tsp ground coriander

1½ tsp minced garlic

Salt, to taste

8 flour tortillas, 8 inches in diameter

Southwestern Slaw (recipe follows)

1 cup Chipotle Pico de Gallo (recipe follows)

½ cup Mexican Crema (recipe follows)


Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.


Cut the mahi-mahi into 16 equal slices.


Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.


Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.


Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.


Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.


Nutrition analysis for fish and tortilla per 6-ounce serving: 280 calories, 25g protein, 26g carbohydrate, 8g fat, 580mg sodium, 80mg cholesterol, 2g fiber


Southwestern Slaw

Makes 8 servings


2 cups fine-shredded green cabbage

2 tsp lime juice

2 tsp honey

2 tbsp minced red onion

2 tsp minced jalapeños

2 tsp chopped cilantro

Salt, to taste


Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving


Nutrition analysis per 2-ounce serving: 20 calories, 1g protein, 5g carbohydrate, 0g fat, 140mg sodium, 0mg cholesterol, 1g fiber


Chipotle Pico de Gallo

Makes 1 cup


1 cup medium-dice tomatoes (seeded before dicing)

4 tsp minced red onion

½ tsp red wine vinegar

½ canned chipotle pepper, minced

Salt, to taste

1 tbsp cilantro chiffonade (cut into thin strips)


Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.


Nutrition analysis per .5-ounce serving:  5 calories, 0g protein, 1g carbohydrate, 0g fat, 95mg sodium, 0mg cholesterol, 0g fiber


Mexican Crema

Makes ½ cup


½ cup Mexican sour cream

½ tsp finely grated lime zest

2 tsp lime juice


Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.


Note: If you cannot find Mexican sour cream at the store, substitute regular sour cream. Mexican sour cream has a milder acidic bite and a little more salt.


Nutrition analysis per .5-ounce serving: 30 calories, 0g protein, 1g carbohydrate, 2.5g fat, 5mg sodium, 5mg cholesterol, 0g fiber

The following recipes can be found in The Culinary Institute of America’s Grilling (2006, Lebhar-Friedman) cookbook, which is available for purchase at bookstores nationwide or at


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