How to Make San Diego Fish Tacos | Cook's Country

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

white fish

🥗Healthier: tofu

💰Cheaper: pollock

Tofu provides a plant-based option, while pollock is a more affordable fish.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Banana peppers offer a milder heat, while bell peppers are less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: guacamole

Mashed peas provide creaminess at a lower cost.

Prepare the fish by seasoning with cumin, paprika, salt, and black pepper.

Heat oil in a skillet over medium-high heat until shimmering.

Cook the fish in the skillet until golden brown, about 3-4 minutes per side.

Remove the fish from the skillet and let it rest for a few minutes before flaking it into pieces.

Warm the corn tortillas in a dry skillet or directly over a flame until pliable.

Assemble the tacos by placing flaked fish on each tortilla.

Top with shredded cabbage, diced tomatoes, and chopped onion.

Add slices of avocado and jalapeño for extra flavor.

Drizzle with lime juice and a dollop of sour cream.

Sprinkle with chopped cilantro before serving.

Cooking Techniques

Spice Level:

Allergens