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Fish and California Queso Fresco Tacos

Fish and California Queso Fresco Tacos

Yields 6 servings (12 tacos)

For the tacos:

  • 1 1/2 pounds swordfish or other whitefish steaks or fillets
  • Vegetable oil
  • Salt and pepper
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin
  • 12 corn tortillas
  • 6 ounces California Queso Fresco cheese*, crumbled (*can substitute Asadero or Monterey Jack)
  • 2 medium ripe tomatoes, diced
  • 1 cup shredded cabbage

Avocado Radish Salsa:

  • 2 medium avocados, chopped
  • 1/3 cup finely chopped onion
  • 3/4 cup diced radish
  • 5 serrano chili peppers, seeded and finely chopped
  • 3 tablespoons cilantro, finely chopped
  • 1 garlic clove, finely chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  1. Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper. Grill or broil fish 6 to 9 minutes, until cooked through, cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.
  2. In medium bowl, toss fish with lime juice and cumin. Meanwhile, combine salsa ingredients in small bowl. Warm tortillas in microwave or oven (preheated to about 275°F). Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in the center of each tortilla. Roll up the tacos to serve.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,