California Fish Tacos | Cooking with Draya

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

white fish

🥗Healthier: tofu

💰Cheaper: pollock

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

Start by turning on the frying pan to medium heat.

Pour a little oil into the pan to prevent the fish from sticking.

Cut the Cod fish into strips, not too small or too big.

Sprinkle Lowery's fajita seasoning over the fish, using less than a full packet.

Lay the seasoned fish in the pan and cook, checking and turning it as needed.

While the fish is cooking, slice the red cabbage thinly.

Chop the cilantro, using only the leafy parts.

Check the fish; it should flake easily when done, indicating it's cooked.

Turn off the flame to prevent overcooking the fish.

Slice the avocado in half, twist to separate, and slice it into cubes.

Prepare the sauce by adding sour cream, lime juice, salt, pepper, and sriracha into a Ziploc bag.

Mix the sauce in the bag until it reaches a peachy color, adjusting spice level to taste.

Set the sauce aside and prepare to fry the corn tortillas.

Turn the flame back on to medium and add a little oil to the pan for frying the tortillas.

Fry the corn tortillas until crispy, then assemble the tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens