Smoky citrus-marinated grilled fish and creamy California Avocado makes ordinary fish tacos “California fish tacos”. Using different fresh fish and creative toppings is an easy way to vary the simple recipe. What’s not to love about these taco packed with great taste and nutrition! You get an excellent source of protein (48% DV) , dietary fiber (29% DV) , vitamin C (70% DV); 10% DV iron and calcium , and 15% DV potassium.
California Fish Tacos
Total Time: 40 min
Prep Time: |
Vitamin A 63 mcg ; Vitamin C 59 mg ; Calcium 122 mg ; Iron 2 mg ; Vitamin D 1 mcg ; Folate 71 mcg ; Omega 3 Fatty Acid 0.27g
% Daily Value*: Vitamin A 8%; Vitamin C 70%; Calcium 10%; Iron 10 %; Vitamin D 6%
Ingredients1 cup orange juice, or tangerine or clemintine juice 2 Tbsp. citrus zest 1 tsp. sea salt, divided 2 tsp. smoked chili powder 1/2 tsp. crushed black pepper 2 cloves California garlic, minced, divided 4 boneless fish filets, (1-inch thick), fresh, skin-on* 1 Tbsp. olive oil 8 corn tortillas, small 1 cup cabbage, shredded and rough chopped (red, green or mixed) 1/2 cup pico de gallo, fresh, or your favorite salsa 1/4 cup crema, sour cream or crème fraiche 1 ripe, Fresh California Avocado, peeled, seeded and cut in 16 slices 2 limes, quartered
- Combine juice, zest, one-half the sea salt, chili powder, black pepper and garlic in a gallon size zip bag. Add fish to the bag, turning several times to coat. Let marinate for 20 minutes at room temperature. Drain marinade and reserve fish.
- Preheat grill over high heat and clean grill well. Spray grate with nonstick grill spray. Reduce heat to medium-high. Place fish on grill, skin side down. Cover and grill for about 4 minutes, or until skin easily releases from grates. Brush top of fish with the oil. Gently flip the fish over, cover and grill for another 4 minutes or until done. Remove fish from grill and discard skin. Sprinkle with remaining seasoned salt and cover.
- Place tortillas on grill to warm and soften. Remove to serving plates or platter.
- Top each tortilla with cabbage, ½ fish filet, 1 Tbsp. salsa, ½ Tbsp. crema and 2 avocado slices. Serve with lime wedges.
Serving Suggestion: Serve with a variety of fresh salsas, diced onions, cilantro and chiles.
Variations: Substitute cabbage with shaved fennel or cucumber ribbons. Try topping with pickled red onions or pickled carrots, diced fruit or veggies, or substitute guacamole for the sliced California Avocado. Substitute finger limes for the lime wedges for a pop of citrus flavor.
Beverage Pairing: Local beer.
*Ask your grocer or fishmonger for fresh, sustainable fish that is suitable for grilling, and make sure to have all bones removed.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados