I picked up this recipe while at training camp on the West Coast. I was boxing out of Oxnard, California, and I’d take weekend trips down the Pacific Coast Highway to Malibu. Fish tacos there were out of this world, and I’ve recreated them so you can enjoy them wherever you are.

CALIFORNIA FISH TACOS

Makes: 4 tacos

Serving size: 2 tacos

Prep time: 30 minutes

Cook time: 10 minutes

 

INGREDIENTS

4 boneless fish fillets, 1-inch (2.5cm) thick (mahi-mahi or cod)

salt and freshly ground black pepper

1 tbsp extra virgin olive oil

8 small corn tortillas

1 cup shredded red cabbage

12 cup pico de gallo

1 medium avocado, cut into 16 slices

14 cup sour cream

2 limes

DIRECTIONS

1 Preheat the grill to medium and spray with nonstick cooking spray.

2 Place the fillets on the grill and season with salt and pepper. Cover the grill and cook the fish until the flesh pulls away from the grill grates, about 4 minutes. Brush with the olive oil, flip, and season with salt and pepper. Cook for 4 minutes more. Remove the fish from the grill and set aside.

3 Warm the tortillas on the grill until softened, about 20 to 30 seconds.

4 Place half a fillet on each tortilla and top each fillet with equal amounts of cabbage, pico de gallo, avocado, and sour cream. (Add sliced limes to the tacos or quarter them to serve on the side.) Serve immediately.

CHANGE IT UP

Try this with breaded cod (baked or fried), grilled cod, or mahi-mahi (grilled or fried).

NUTRITION FACTS

per serving

CALORIES
280
TOTAL CARBS
10g
TOTAL FAT
28g
PROTEIN
24g
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