Best California Fish Tacos Recipes

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.

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.

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 FISH TACOS

Steps:

• 1. FOR THE PICKLED ONIONS: Combine onion and jalapeños in medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.) 2. FOR THE CABBAGE: Toss all ingredients together in bowl. 3. FOR THE WHITE SAUCE: Whisk all ingredients together in bowl. (Sauce can be made and refrigerated up to 2 days in advance.) 4. FOR THE FISH: Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack inside rimmed baking sheet. Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and 1 teaspoon salt together in large bowl. Add beer and whisk until smooth. Transfer fish to batter and toss until evenly coated. 5. Add oil to large Dutch oven until it measures about ¾ inch deep and heat over medium-high heat to 350 degrees. Working with 5 to 6 pieces at a time, remove fish from batter, allowing excess to drip back into bowl, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes per side. Transfer fish to prepared wire rack and place in oven to keep warm. Return oil to 350 degrees and repeat with remaining fish. 6. Divide fish evenly among tortillas. Top with pickled onions, cabbage, white sauce, and cilantro. Serve.