California Tacos

Southern California meets Upstate New York in this twist on classic Mexican street food. Craving tacos but also feeling hot wings? This is the dish for you.

california tacos

Prep Time: 20 Minutes

Yeild: 8 Servings


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


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.