Golden State Fish Tacos

Photo: Leigh Beisch; Styling: Karen Shinto

Inspired by the farm-fresh avocados and lemons of California.

Yield: Makes 12 to 14
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 54%
  • Protein: 9.3g
  • Fat: 14g
  • Saturated fat: 2.3g
  • Carbohydrate: 18g
  • Fiber: 3.5g
  • Sodium: 190mg
  • Cholesterol: 24mg


  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Zest of 1 lemon
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 pounds boned, skinned halibut fillets (1 in. thick), cut into 1 1/2-in. chunks
  • 1 tablespoon olive oil
  • 12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
  • 3 cups iceberg lettuce cut in fine shreds
  • Avocado and Salted Lemon Salad
  • Yogurt Sauce


  1. 1. Heat grill to high (450° to 550°). Mix seasonings in a small bowl. Put halibut on a rimmed baking sheet; coat with oil. Sprinkle with seasonings. Thread fish on 6 to 8 slender metal skewers. Oil cooking grate, using tongs and a wad of oiled paper towels.
  2. 2. Grill fish, covered, turning once, until just cooked through, 3 to 4 minutes total. Fill tortillas with lettuce, fish, and salad. Serve with yogurt sauce.
  3. *If tortillas are very thin, buy double the amount and stack 2 per taco.
  4. Note: Nutritional analysis is per taco with 1 tbsp. sauce.
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