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.
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.
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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.
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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.
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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.
Lime Grilled Fish Tacos
- 1 lb halibut fillet (or your favorite fresh white-fleshed fish)
- Juice of 1 lemon
- Zest of 1 lime
- 1 cup Greek yogurt
- 1 tsp adobo sauce from a can of chipotles in adobo (or more to taste)
- 1 tsp honey
- 2 tbsp olive oil
- 8 (6-inch) corn tortillas
- Salt and Pepper
- For Coleslaw:
- 2 cups shredded red cabbage
- 2 cups shredded napa cabbage
- 1/4 cup fresh cilantro leaves, chopped
- 1 tbsp freshly squeezed lime juice
- Salt and Pepper
- 1 tsp honey
- For Garnish:
- 1 avocado
- 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.