California Fish Tacos Ww
Bring a taste of the Golden State to your table with these vibrant and flavorful California Fish Tacos. Featuring flaky white fish fillets perfectly seasoned with a zesty blend of chili powder, cumin, garlic, and lime, this dish is a fresh and healthy take on taco night. Served on warm corn tortillas and topped with crunchy shredded cabbage, creamy avocado slices, and a tangy lime yogurt sauce, these tacos strike the perfect balance of textures and tastes. Ready in under 30 minutes, this recipe is not only a time-saver but also a crowd-pleaser, making it an ideal choice for weeknight dinners or casual gatherings. Garnished with fresh cilantro and a squeeze of lime, these California-style tacos deliver coastal-inspired flavors everyone will love. Perfect for anyone seeking a light, satisfying meal, these tacos are a must-try for fans of fresh and easy seafood recipes.
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Recipe Information
Ingredients
- 1 lb White fish fillets (such as cod, tilapia, or halibut)
- 2 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 8 Corn tortillas
- 2 cups Shredded cabbage or coleslaw mix
- 1 Avocado
- 0.25 cup Fresh cilantro
- 4 Lime wedges
- 0.5 cup Plain Greek yogurt
- 1 tbsp Mayonnaise
- 1 tbsp Lime juice
- 1 tsp Hot sauce (optional)
Instructions
Preheat your oven to 375°F (190°C) or heat a grill pan on medium heat.
In a small bowl, mix together the chili powder, ground cumin, garlic powder, salt, and black pepper.
Pat the fish fillets dry with a paper towel, then brush both sides with olive oil. Sprinkle the prepared spice mixture evenly over the fish.
Place the fish on a parchment-lined baking sheet if baking, or directly on the grill pan. Cook for 8-10 minutes, flipping halfway through, until the fish is opaque and flakes easily with a fork.
While the fish cooks, prepare the lime sauce by mixing Greek yogurt, mayonnaise, lime juice, and optional hot sauce in a small bowl. Stir until smooth and set aside.
Warm the corn tortillas in a dry skillet over medium heat, flipping occasionally, until pliable and lightly charred in spots.
Slice the avocado and chop the fresh cilantro.
To assemble the tacos, flake the cooked fish into bite-sized pieces and divide evenly among the tortillas. Top with shredded cabbage or coleslaw mix, avocado slices, and a drizzle of the lime sauce.
Garnish with fresh cilantro and serve with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 14.0 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 553 mg | 43% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3234 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
