Cali Tacos

California Tacos

  • Serving Size 8
  • Total Time 20 minutes



  • 8 Corn Tortillas
  • 4 Fish Fillets (white fish of choice)
  • 2 Avocados
  • ½ cup Sour Cream
  • 1 cup Green Cabbage, julienne
  • 1 cup Red Cabbage, julienne
  • 1 cup Carrots, shredded
  • 1 cup Diced Tomatoes, deseeded
  • ¼ cup torn Cilantro
  • 2-3 tbsp Old Bay Seasoning
  • Butter
  • Avocado Oil
  • Lime Wedges
  • Salt & Pepper to taste


Avocado Crema

  • In a blender, add ½ an avocado, sour cream, juice of half a lime, and cilantro, adding water a little at atime to reach a drizzle consistency. Blend until smooth, set aside.

Cabbage Slaw

  • In a bowl combine green and red cabbage, carrots and diced tomatoes. Drizzle about 1 tbsp of avocado oil, 1tbsp of lime juice and season with salt & pepper, set aside.


  • Season fish filets with old bay seasoning, melt a tbsp of butter in a pan and sear filets for 4-5 minutes on each side depending on thickness, until fish is flaky. Remove and drain on paper towels.
  • Optional: Toast tortilla in the pan on high heat until you achieve a char on both sides, about 1-2 mins, remove and set to the side.

Build Tacos

  • Take a tortilla, add flaked filet, sliced avocado and top with cabbage slaw. Drizzle with avocado crema, sliced lime wedges and serve with Gold Peak Sweet Tea.