California Fish Tacos Recipes

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.

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.