California Fish Tacos

5 - 6
PersonalPoints™ per serving
Total Time
12 min
9 min
3 min
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 of 1/2 lime over the avocado and sprinkle with salt and pepper.


Unsweetened lime juice

1 Tbsp

Olive oil

2 tsp

Chili powder

¾ tsp

Ground coriander

¾ tsp

Table salt

½ tsp

Uncooked snapper fillet(s)

12 oz

Cooked green cabbage

2 cup(s), shredded, thinly sliced

Uncooked scallion(s)

2 medium, thinly sliced


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 medium, warmed

Light sour cream


Cooking spray

4 spray(s)


  1. Spray a 7 x 11-inch baking dish with nonstick spray.
  2. 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.
  3. Stir together all the remaining ingredients except the tortillas in a medium bowl.
  4. 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.
  5. Serving size: 2 tacos