“Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer.”― Tom Robbins
Peter and I celebrated our First Wedding Anniversary! We can’t believe how quickly the year has gone by. I guess time flies when you are blissful. Since our wedding anniversary snuck up on both of us rather quick, we were pressed for time to come up with something “special” to celebrate. The funny thing is, our dear friends Colby and Crystal had their wedding on the night before. So while we danced and drank and ate wedding cake with good friends, we kinda hopped on their wagon and enjoyed a second wedding party! On the day of our anniversary we candidly talked about how every day we spend together always ends up special. Whether it be fishing on the Big Wood River, hiking with Hatch, or back country skiing, it always feeling like a celebration of sorts. We kept with the theme and decided on a mellow night of cribbage and casual yet delicious fish tacos.
Peter made this dish following the Traeger recipe for Baja Style Fish Tacos. It was incredibly easy and totally hit the spot. We decided our theme for the year was casual and delicious. Is there anything better than simplicity when enjoyed completely?
Traeger Halibut Baja Tacos
- 1 lb Halibut (skinless) OR white fish such as cod/ monkfish
- 2 limes
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1/2 C olive oil OR vegetable oil
- 2 cloves garlic, minced
- Treager Cajun Rub as needed
- 8 corn tortillas, preferably locally made Wood River brand
- For serving: shredded cabbage, diced red onion, cilantro, pickle jalapeno slices, avocado, pico de gallo or salsa, + KB’s local Cabo Sauce
- Juice one lime. Cut the other lime in wedges; set aside for serving.
- Make the marinade: In a small mixing bowl, combine the lime juice, mustard, salt and pepper. Slowly whisk in the oil, then stir in the garlic.
- Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour.
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.
- Remove the fish from the marinade and pat off any excess marinade with paper towels. Season both sides with Traeger Cajun Rub.
- Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork. (There is no need to turn it.) Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas on the Traeger until pliant and hot.
- Arrange the fish, tortillas, and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately.