California-Style Fish Tacos Recipe

Name: California-Style Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For fish; 6 skinless mahi mahi fillets (6 to 8 oz. each); 1/4 cup dry white wine; 2 tablespoons lime juice; 1 teaspoon minced garlic; 2 tablespoons extra virgin olive oil; 1 1/2 teaspoons kosher salt; 3/4 teaspoon fresh coarse ground black pepper; 18 tortillas (homemade or store-bought); For Chipotle Pico de Gallo; 1 cup medium-dice tomatoes (seeded before dicing); 4 teaspoons minced red onions; 1/2 teaspoon red wine vinegar; 1/2 canned chipotle pepper, minced; salt, to taste; 1 tablespoon cilantro, chiffonade; For the Avocado cream; 2 ripe avocados (peeled and pitted); 1/2 cup sour cream; 2 tablespoons fresh lime juice; 1/2 teaspoon kosher salt

Servings: persons

For fish
6 skinless mahi mahi fillets (6 to 8 oz. each)
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh coarse ground black pepper
18 tortillas (homemade or store-bought)
For Chipotle Pico de Gallo
1 cup medium-dice tomatoes (seeded before dicing)
4 teaspoons minced red onions
1/2 teaspoon red wine vinegar
1/2 canned chipotle pepper, minced
salt, to taste
1 tablespoon cilantro, chiffonade
For the Avocado cream
2 ripe avocados (peeled and pitted)
1/2 cup sour cream
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt

1
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.
2
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
3
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.
4
For the pico: Combine all ingredients in a bowl, and stir to combine.
5
For the Avocado Cream: Place in a food processor, and blend until smooth.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For fish, 6 skinless mahi mahi fillets (6 to 8 oz. each), 1/4 cup dry white wine, 2 tablespoons lime juice, and more.

Yes, California-Style Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California-Style Fish Tacos

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