California-Style Fish Tacos
with avocado / lime slaw / spinach salad

Name: California-Style Fish Tacos
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cup Yogurt, plain or Greek; 3 tsp Sriracha (sub any hot sauce); 2 tsp + 2 tsp Lime juice; 5 oz Coleslaw mix; 1 Tbsp Oil, cooking; 1/2 tsp Sugar; 1 lb Tilapia, 2” / 5 cm thick pieces; 1 Avocados, sliced; for baking Foil; 3 Tbsp Butter; 1/4 tsp Salt; 1/4 tsp Garlic powder; 2/3 cup Panko breadcrumbs; 1/2 Limes, wedges; 2 Tbsp Cilantro, chopped; 8 Tortillas, taco-sized corn or flour; 1 Tomatoes, medium, chopped; 2 tsp Mustard, Dijon; 1 Tbsp Vinegar, red wine; 1/4 tsp Paprika; 3 Tbsp Oil, cooking; 5 oz Spinach, baby; 1/4 cup Pepitas / pumpkin seeds

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Panko breading gives the fish in these tacos a crunchy crust that is a great contrast to creamy Sriracha yogurt sauce and crisp slaw.

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

California-Style Fish Tacos:

Yogurt, plain or Greek - 1/2 cup
Sriracha - 3 tsp (sub any hot sauce)
Lime juice - 2 tsp + 2 tsp
Coleslaw mix - 5 oz
Oil, cooking - 1 Tbsp
Sugar - 1/2 tsp
Tilapia - 1 lb , 2” / 5 cm thick pieces
Avocados - 1 , sliced
Foil - for baking
Butter - 3 Tbsp
Salt - 1/4 tsp
Garlic powder - 1/4 tsp
Panko breadcrumbs - 2/3 cup
Limes - 1/2 , wedges
Cilantro - 2 Tbsp , chopped
Tortillas, taco-sized corn or flour - 8

Spinach Salad with Tomatoes and Pepitas:

Tomatoes, medium - 1 , chopped
Mustard, Dijon - 2 tsp
Vinegar, red wine - 1 Tbsp
Paprika - 1/4 tsp
Oil, cooking - 3 Tbsp
Spinach, baby - 5 oz
Pepitas / pumpkin seeds - 1/4 cup

Prep

Make Sriracha yogurt sauce - If prepping right before cooking, get oven heating before continuing with prep. Whisk together yogurt, Sriracha, and first part of lime juice. (Can be done up to 5 days ahead)
Dress slaw - Combine coleslaw mix with second part of lime juice, oil (portion for tacos), and sugar. (Can be done up to 2 days ahead)
Fish - Rinse and pat dry. Slice into 2” / 5 cm strips.
Tomatoes / Avocados - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 400F / 204C degrees.
Line a sheet pan with foil and brush with some oil. Spread fish out in a single layer.
Melt butter and combine with salt, garlic powder, and panko. Gently press panko crust onto fish strips.
Bake fish until cooked through, 9 to 11 minutes.
While fish is baking, in a large mixing bowl whisk together mustard, vinegar, and paprika. Add oil (portion for salad) while whisking. Top vinaigrette with tomatoes, spinach, and pepitas. Wait to toss until right before serving.
Slice limes into wedges and chop cilantro.
Warm tortillas according to package instructions.
Taste slaw and season to taste with some salt and pepper.
Fill tortillas with slaw, fish, and avocados. Top with Sriracha yogurt sauce and cilantro and serve with lime wedges. Enjoy with salad on the side.

Reviews

Ratings

0 reviews