California Fish Tacos
- Total Time
Serve a plate of dressed avocado wedges alongside. Halve, pit, and peel an avocado. Cut into wedges and arrange on a plate.
unsweetened lime juice1 Tbsp
olive oil2 tsp
chili powder¾ tsp
ground coriander¾ tsp
table salt½ tsp
uncooked snapper fillet(s)12 oz
cooked green cabbage2 cup(s), shredded, thinly sliced
uncooked scallion(s)2 medium, thinly sliced
cilantro⅓ cup(s), coarsely chopped
uncooked red onion(s)½ cup(s), sliced, finely chopped
jalapeño pepper(s)1 medium, seeded and minced
corn tortilla(s)8 item(s), (6-inch each) warmed
light sour cream⅓ cup(s)
cooking spray1 spray(s)
- Spray a 7 x 11-inch baking dish with nonstick spray.
- Stir together the lime juice, oil, chili powder, 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. Yields 2 tacos per serving.