California Fish Tacos


Last week I got to spend a couple days at Alt Summit Salt Lake City, the mecca of all blogging. It is a three-day whirlwind conference where you get to meet amazing bloggers and brands, as well as hear some incredible speakers, including the Founder of Pinterest, Brit from Brit & Co, as well as Christy Turlington. (I seriously love her. She asked me to take a picture for her and I almost exploded with excitement). All of that is to say that it was amazing and totally exhausting, but feeling inspired to create some new “features” and content for this site. So when I got back to California I was craving some healthy comfort food. For me that is fish tacos. Healthy, tasty, and nutrious. These fish tacos helped me recover from the whirlwind trip and the new-found whiskey habit I picked up there as well(don’t ask).


Being a California resident for over 7 years, I am pretty serious about all things Mexican food. It goes without saying that I love chips and guacamole, I eat that for dinner many nights, but right up there are fish tacos. There are a couple places around the Bay Area that have good ones like Tacolicious and Don Pistos, as well as this hole in the wall place near our old house in Palo Alto, Sancho’s Taqueria.


But I am not going to lie, my fish tacos are pretty darn good. And healthy too! The key is the spice rub, as well as good quality corn tortillas. For the spice rub, the recipe below will give you more than you will need, but save it with your other spices and use it the next time you make these tacos or any type of fish or chicken. Think of it as magic dust with all its tasty seasoning. I added my recipe for pico de gallo and crema, but feel free to buy a version of that at the store to make these tacos even easier.Fish_Tacos_2

The best of all, these tacos are seriously healthy. Gluten free because I found all corn tortillas, as well as pan seared fish. They are so good and healthy, it is totally ok to eat two, three, or four at one time. I certainly have.


California Fish Tacos
  • Pico de gallo:
  • 5 plum tomatoes, seeded, chopped
  • 1/2 small yellow onion, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1 jalapeño, stemmed, seeded, minced
  • Kosher salt
  • freshly ground black pepper
  • Crema:
  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • Kosher salt
  • freshly ground black pepper
  • Hot pepper sauce
  • Tacos:
  • 1 tablespoon paprika
  • 1/2 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound firm white fish such as halibut or butterfish, cut into 1 1/2" cubes
  • 8 6" corn tortillas, warmed
  • 1 cup finely shredded cabbage
  • 1 lime, cut into wedges

For pico de gallo:

Combine first 5 ingredients in a medium bowl. Season to taste with salt and pepper.

For crema:

Whisk sour cream and lime juice in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.

For tacos:

Combine all dried spices in a small bowl. Rub over fish and let marinate for 5 - 10 minutes. In a large sauté pan, preferably non-stick, sauté the fish for about 2 minutes on each side or until just flaky. While you are sautéing the fish place the corn tortillas in the oven for a minute or two to warm up.

Once fish is done, fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.


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