Steps

• 1

  Make the marinade: In a medium bowl, whisk together the lime juice, mustard, salt, and pepper. While whisking, slowly stream in the oil until emulsified, then whisk in the garlic.

• 2

  Place the fish in a resealable bag. Pour the marinade into the bag, turning to coat the fish evenly. Refrigerate for 1 hour.

• 3

  When ready to cook, set the Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 4

  Remove the fish from the marinade and pat dry with paper towels. Discard the marinade. Season the fish generously on both sides with Traeger Veggie Rub.

• 5

  Arrange the fish directly on the grill grates. Close the lid and cook until the fish is opaque and flakes easily when nudged with a fork, 10-15 minutes (no need to flip the fish). During the last 5 minutes of cooking, place the corn tortillas on the grill to warm.

  400 ˚F / 204 ˚C

  00:15

• 6

  Transfer the fish to a cutting board and cut into bite-sized pieces.

• 7

  Arrange the fish, warm tortillas, cabbage, red onion, cilantro, pickled jalapeño, avocado, pico de gallo, sour cream, and lime wedges on a large platter. Serve immediately. Enjoy!

• 8

  Meanwhile, warm the tortillas on the Traeger for about 5 minutes. Arrange the fish, tortillas and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately.