Nothing says So Cal like surfing. And after a day of riding waves, there’s nothing better than fresh fish tacos. Something about the sweetness of a fruit salsa atop a flaky fish taco as the taste of saltwater still lingers on your lips.
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From food trucks to local dives, to backyard BBQs, it’s easy to see that Californians love their fish tacos. But no matter where you live, the perfect fish taco can be prepared right in your own kitchen.
Three fish varieties for flavorful tacos.
The perfect fish taco starts with a fresh whitefish. Some people like salmon or sea bass, but you really want something that’s not too aggressive. Whitefish, like these three varieties, are flaky, not oily and have a mild taste that’s not too overpowering.
Halibut
A lean fish with mild, sweet-tasting white flesh, large flakes and a firm but tender texture. Because it’s so lean it can be dried out if overcooked.
Red Snapper
A lean, moist fish with a firm texture and a distinctive sweet, nutty flavor. It’s a versatile fish for many flavor components from mild to intense seasoning.
Tilapia
A sweet, mild flavor with lean flesh and a medium-firm, flaky texture. Lends itself well to all types of cooking from fried to broiled to grilled.
Our favorite fish taco recipe with refreshing lime and a satisfying coleslaw crunch. Classic flavor with La Victoria® Mango Habanero Salsa for garnish.
Lime Grilled Fish Tacos
Hands-On Time
40 minutes
Total Time
60 minutes
Serves
8
1 lbhalibut fillet (or your favorite fresh white-fleshed fish)
Juice of 1 lemon
Zest of 1 lime
1 cupGreek yogurt
1 tspadobo sauce from a can of chipotles in adobo (or more to taste)
1 tsphoney
2 tbspolive oil
8(6-inch) corn tortillas
Salt and Pepper
For Coleslaw:
2 cupsshredded red cabbage
2 cupsshredded napa cabbage
1/4 cupfresh cilantro leaves, chopped
1 tbspfreshly squeezed lime juice
Salt and Pepper
1 tsphoney
For Garnish:
1avocado
Salt and Pepper
La Victoria® Mango Habanero Salsa
Instructions
Season the fish with the lime juice, lime zest, salt and pepper. Allow the fish to marinate for 10 minutes before cooking.
In a small bowl, stir together the mayonnaise, adobo sauce and honey.
To make the coleslaw, combine the two cabbages, cilantro, lime juice, honey, salt and pepper in a large bowl.
Stir in 1/3 cup of the chipotle mayonnaise, making sure the slaw is evenly moistened. Add extra honey to taste and stir to blend. Cover and refrigerate for 1/2 an hour before serving.
Fire up the BBQ or heat a stovetop grill pan over high heat. Brush the grill with the canola oil and grill the fish, turning once during cooking, until cooked through and opaque, about 4 to 5 minutes on each side. Remove the fish from the grill and using a fork, flake the fish into large chunks.
Wrap the tortillas in foil and place in a preheated 350°F oven until heated through, about 10 minutes or wrap the tortillas in a damp paper towel and warm in the microwave for 30 seconds. Fill each tortilla with a spoonful of the coleslaw, grilled fish, extra chipotle mayonnaise, 2 slices of avocado and a big spoonful of La Victoria® Mango Habanero Salsa.