California Avocado Fish Tacos

Celebrate Cinco de Mayo West Coast style with California Fish Tacos, made with peak -of-the-season California Avocados!

Smoky citrus-marinated grilled fish and creamy California Avocado makes ordinary fish tacos “California fish tacos”. Using different fresh fish and creative toppings is an easy way to vary the simple recipe. What’s not to love about these taco packed with great taste and nutrition!

California Fish Tacos

Recipe courtesy of California Avocados


  • 1 cup orange juice, or tangerine or clementine juice
  • 2 Tbsp. citrus zest
  • 1 tsp. sea salt, divided
  • 2 tsp. smoked chili powder
  • 1/2 tsp. crushed black pepper
  • 2 cloves California garlic, minced, divided
  • 4 boneless fish filets, (1-inch thick), fresh, skin-on
  • 1 Tbsp. olive oil
  • 8 corn tortillas, small
  • 1 cup cabbage, shredded and rough chopped (red, green or mixed)
  • 1/2 cup pico de gallo, fresh, or your favorite salsa
  • 1/4 cup crema, sour cream or crème fraiche
  • 1 ripe, Fresh California Avocado, peeled, seeded and cut in 16 slices
  • 2 limes, quartered


  1. Combine juice, zest, one-half the sea salt, chili powder, black pepper and garlic in a gallon size zip bag. Add fish to the bag, turning several times to coat. Let marinate for 20 minutes at room temperature. Drain marinade and reserve fish.
  2. Preheat grill over high heat and clean grill well. Spray grate with nonstick grill spray. Reduce heat to medium-high. Place fish on grill, skin side down. Cover and grill for about 4 minutes, or until skin easily releases from grates. Brush top of fish with the oil. Gently flip the fish over, cover and grill for another 4 minutes or until done. Remove fish from grill and discard skin. Sprinkle with remaining seasoned salt and cover.
  3. Place tortillas on grill to warm and soften. Remove to serving plates or platter.
  4. Top each tortilla with cabbage, ½ fish filet, 1 Tbsp. salsa, ½ Tbsp. crema and 2 avocado slices. Serve with lime wedges.

Serving Suggestion: Serve with a variety of fresh salsas, diced onions, cilantro and chiles.

Variations: Substitute cabbage with shaved fennel or cucumber ribbons. Try topping with pickled red onions or pickled carrots, diced fruit or veggies, or substitute guacamole for the sliced California Avocado. Substitute finger limes for the lime wedges for a pop of citrus flavor.

Find everything you need for this recipe and many more favorites at your local Mollie Stone’s Markets. Click HERE to find a market near you!