California Style Fish Tacos Recipes

CALIFORNIA FISH TACOS WW

Steps:

• Spray a 7x11-inch baking dish with nonstick spray.
• Stir together the lime juice, oil, chili powder, ground coriander, and salt in a cup. Place the fish in the prepared baking dish in one layer and brush with the lime juice mixture.
• Cover with plastic wrap and vent one corner. Microwave on HIGH until the fish is just opaque in the center, about 3 minutes. Break the fish into flakes.
• Stir together all the remaining ingredients except the tortillas in a medium bowl.
• Top each tortilla with about 2 tablespoons of the cabbage mixture, 2 tablespoons of the fish, and another 1 tablespoon of the cabbage mixture. Fold the tortillas in half.
• Serve a plate of dressed avocado wedges alongside. Halve, pit, and peel an avocado. Cut into wedges and arrange on a plate. Squeeze the juice from 1/2 lime over the avocado and sprinkle with salt and pepper.

CALIFORNIA-STYLE FISH TACOS

Steps:

• For Fish: Pat fish dry and combine in a nonreactive bowl with lime juice, white wine and garlic. Set aside to marinate about 10 to 15 minutes.
• When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
• Heat a grill to medium-high. Rub with olive oil. Place fish on grill and cook for 5 to 8 minutes (depending on the thickness of the fillet), then flip with a spatula in one swift motion and cook another 5 to 8 minutes, until cooked through. Remove from grill, cut into strips and place in tortillas. Let guests add toppings.
• For the pico: Combine all ingredients in a bowl, and stir to combine.
• For the Avocado Cream: Place in a food processor, and blend until smooth.

FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA

Steps:

• Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
• Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
• Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
• Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
• Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
• Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

BAJA STYLE FISH TACOS

Steps:

• Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
• Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
• Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
• Microwave corn tortillas on high until warmed, about 1 minute.
• Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.

THE ULTIMATE FISH TACOS

Steps:

• In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes., Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm., To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.