Lunch Recipes

California Fish Tacos

California Fish Tacos



California Fish Tacos

Serves: 6


12 oz precooked fish can be barbecued broiled baked or poached cut up into small pieces or shred
8 soft taco flour tortillas or corn tortillas
2 cups shredded romaine lettuce
2 medium tomatoes chopped
cup cilantro leaves stems removed
cup reduced fat grated sharp cheddar cheese or cup crumbled cotija cheese


Prepare lettuce, tomato, cilantro, cheese and condiments and place them in bowls with serving utensils.

Heat a medium sized skillet over medium high heat and place the fish in the pan, cooking it until it is hot.

Meantime, heat a large nonstick skillet over medium high heat and warm the tortillas on each side for approximately 30 seconds, one or two at a time, passing them to dinner guests to start on their tacos.

For assembly: place salmon on tortilla and top with lettuce, tomato, cilantro, cheese and salsa, if desired.

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