Loading...
Crispy, pan-seared fish tucked into warm corn tortillas with a crunchy cabbage slaw and a zesty lime crema. A fresh, vibrant taste of California-style street food, ready in under 30 minutes.
Prepare the Lime Crema
Make the Cabbage Slaw
Season and Cook the Fish
Packed with creamy avocado, crisp cucumber, juicy tomatoes, and a tangy herb cream cheese spread on whole wheat bread. This refreshing and healthy sandwich is a taste of the West Coast, perfect for a quick lunch.
A refreshing mix of tender chicken, crisp lettuce, sweet mandarin oranges, and crunchy almonds, all tossed in a zesty sesame ginger dressing. It's a light yet satisfying meal, perfect for a sunny lunch.
A classic side from California's Central Coast barbecue tradition. Tender pinquito beans slow-simmered with bacon, ham hock, and a savory, tangy, and slightly sweet tomato broth. The perfect partner for grilled tri-tip.
A classic California barbecue staple, this grilled tri-tip is juicy, tender, and packed with flavor from a simple garlic and pepper rub. Seared for a perfect crust and finished over indirect heat, it's the ultimate centerpiece for any cookout.
Crispy, pan-seared fish tucked into warm corn tortillas with a crunchy cabbage slaw and a zesty lime crema. A fresh, vibrant taste of California-style street food, ready in under 30 minutes.
This california recipe takes 25 minutes to prepare and yields 4 servings. At 663.19 calories per serving with 39.61g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Warm Tortillas and Assemble
Add 1/2 teaspoon of chipotle powder to the fish seasoning and include finely minced serrano pepper in the slaw for extra heat.
Instead of pan-searing, brush the seasoned fish with oil and grill over medium-high heat for 3-4 minutes per side until cooked through.
Blend the lime crema ingredients with half an avocado for a richer, creamier sauce.
Use a mix of red and green cabbage, or add shredded carrots and jicama for extra crunch and color.
Cod is an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
White fish like cod provides omega-3 fatty acids, which are known to support cardiovascular health by reducing inflammation and improving cholesterol levels. These fats are also crucial for brain function.
The fresh lime juice and cabbage are rich in Vitamin C, a powerful antioxidant that helps boost the immune system and supports collagen production for healthy skin.
The cabbage slaw is a great source of dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps maintain regular bowel movements.
Yes, fish tacos can be very healthy. This recipe uses pan-seared fish instead of deep-fried, and is packed with lean protein, healthy fats from avocado, and fiber from the cabbage slaw. Using corn tortillas also makes them naturally gluten-free.
One serving of two fish tacos contains approximately 550-650 calories, depending on the exact size of the fish fillets and optional garnishes like avocado.
Firm, flaky white fish are best. Cod, tilapia, mahi-mahi, halibut, and snapper are all excellent choices as they hold up well to cooking and have a mild flavor that complements the other ingredients.
Absolutely. You can substitute the sour cream with a dairy-free sour cream alternative or a plain, unsweetened cashew or coconut-based yogurt.
Store the components (fish, slaw, crema) in separate airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or microwave. Assemble the tacos fresh just before eating for the best texture.
Yes, you can use small flour tortillas if you prefer. The taste and texture will be different, but still delicious. Warm them the same way you would the corn tortillas.