California Fish Tacos Ww Recipes

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CALIFORNIA FISH TACOS WW



California Fish Tacos Ww image

From WW's Hit the Spot. The original recipe called for red snapper, but catfish works well, too. You can use any firm white fish, so mahi mahi, grouper, tilapia, haddock, or cod will also work to suit your personal preference. (Sole or flounder would be too thin.) 4 WW "thingies" on old plan, but add 2 "thingies" if add 1/4 avocado to each serving. Update 5/4/13: Made these for myself, and I was disappointed: the fish didn't stay hot after flaking, the cabbage-onion mixture overwhelmed the fish, and cold tacos are a waste of calorie expenditure. DH would have preferred lettuce to cabbage, although lettuce has no nutritional value.On the plus side, the lime juice kept the avocado from spoiling. For a better fish taco, try WiGal's WiGal's Recipe #480852 #480852.

Provided by KateL

Categories     Lunch/Snacks

Time 20m

Yield 8 6-inch tortillas, 4 serving(s)

Number Of Ingredients 14

1 tablespoon lime juice
2 teaspoons olive oil
3/4 teaspoon chili powder
3/4 teaspoon coriander powder
1/4 teaspoon salt
3 (1/4 lb) haddock fillets or 3 (1/4 lb) cod fish fillet
2 cups green cabbage, thinly sliced
2 scallions, thinly sliced
1/2 cup red onion, finely chopped
1/3 cup fresh cilantro, coarsely chopped
8 (6 inch) corn tortillas, warmed
1 ripe avocado, peeled and cut in 8 wedges (optional)
1/2 lime, juice of (for optional avocados)
salt and pepper, to taste (optional)

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-STYLE FISH TACOS



California-Style Fish Tacos image

Make and share this California-Style Fish Tacos recipe from Food.com.

Provided by loveleesmile

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

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)
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
2 ripe avocados (peeled and pitted)
1/2 cup sour cream
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt

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.

Nutrition Facts : Calories 1552.7, Fat 54.2, SaturatedFat 13.4, Cholesterol 236, Sodium 3171, Carbohydrate 175.8, Fiber 17.3, Sugar 8.5, Protein 86.2

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