California-Mediterranean Fish Tacos


  • 5 Green onions, chopped
  • 1/2 Jalapeno, seeded and chopped (or 1 whole jalapeno if you like more heat)
  • 1-2 cloves Garlic, chopped
  • 1.5 T. Fish sauce
  • Zest of one lime
  • Juice of two limes, divided, plus additional lime wedges for garnish
  • 1/2 ripe Avocado
  • 2 cups packed fresh Basil leaves
  • 2 cups packed fresh Cilantro, plus 1/4 cup chopped Cilantro for garnish
  • 1/2 cup fresh Mint leaves
  • 2 tbsp. Olive Oil
  • 1 cup California Ripe Olives, coarsely chopped
  • 1 cup Roma tomatoes, coarsely chopped
  • 1.25 pounds wild caught Cod (or other fish of choice)
  • 8 corn tortillas


  1. Place first 5 ingredients (green onions through lime zest) in a high power blender (such as a VitaMix) or food processor.
  2. Add to blender the juice of one lime, the avocado and greens (basil, mint and cilantro).
  3. Blend until thoroughly combined and creamy, adding more lime juice or a tsp. of water if necessary.
  4. Remove sauce from blender and set aside.
  5. Rough chop the California Ripe Olives and tomatoes.
  6. Cut fish into 8-16 pieces (for one or two pieces of fish per tortilla).
  7. Lightly season fish with salt and pepper.
  8. Mix olive oil and juice of one lime, and pour over fish to marinate (approx. 10-15 minutes).
  9. Heat grill to medium-high heat.
  10. Place corn tortillas on grill, watching continuously, flipping once, and removing from heat when they reach desired doneness (approx. 45 seconds each side). Set aside and keep warm.
  11. Spray grill pan with nonstick spray or wipe with oil.
  12. Place fish in grill pan. Close lid and grill 4-5 minutes. Carefully flip fish pieces once.
  13. Using a meat thermometer, check fish periodically. Fish is done when pieces reach an internal temperature of 135 degrees F.

Construct Tacos

  1. Spread 1-2 tablespoons green sauce on tortilla. Add fish. Liberally top with chopped olives and tomatoes.
  2. Garnish with remaining cilantro and lime wedge.
Recipe by:

Colleen Gerg