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California Queso Fresco Fish Tacos
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California Queso Fresco Fish Tacos Maximize Family Meal Flavors with Cheese

While there are many ways to enhance the taste and texture of your family’s favorite dishes, perhaps one of the simplest and most impactful is the addition of cheese. From fish and seafood to veggie-inspired recipes, the dairy delight provides a versatile, flavorful ingredient.

One wholesome option is cheese made with 100% sustainably sourced Real California Milk from dairy farm families, which helps bring out the full flavor of dishes like California Queso Fresco Fish Tacos. Quality, authentic dairy can be part of flavor-driven experiences with your loved ones whether you enjoy the tacos during a “fish Friday” event or simply as an opportunity to share a meal as a family. You can also use queso fresco to elevate the flavor of dishes like chilaquiles, or turn to other varieties like Oaxaca for a capirotada or asadero for quiche. (Family Features) 

Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.

California Queso Fresco Fish Tacos

Servings: 6 (12 tacos)

Avocado Radish Salsa:

  • 2          medium avocados, chopped
  • 1/3       cup finely chopped onion
  • 3/4       cup diced radish
  • 5          serrano chile peppers, seeded and finely chopped
  • 3          tablespoons cilantro, finely chopped
  • 1          clove garlic, finely chopped
  • 1          lime, juice only
  • salt, to taste
  • pepper, to taste

Tacos:

  • 1 1/2    pounds swordfish, or other whitefish, steaks or fillets
  • vegetable oil
  • salt, to taste
  • pepper, to taste
  • 1          tablespoon lime juice
  • 1/2       teaspoon ground cumin
  • 12        corn tortillas
  • 6          ounces Real California Queso Fresco cheese, crumbled
  • 2          medium ripe tomatoes, diced
  • 1          cup shredded cabbage
  1. To make avocado radish salsa: In a small bowl, combine avocados, onion, radish, chile peppers, cilantro, garlic, and lime juice. Add salt and pepper, to taste. Set aside.
  2. Heat grill to medium heat.
  3. Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper, to taste. Grill fish 6-9 minutes until cooked through; cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strip.
  4. In a medium bowl, toss fish with lime juice and cumin. Warm tortillas in the microwave or at 275 F in the oven.
  5. Place equal amounts of fish, cheese, tomatoes, cabbage, and salsa in the center of each tortilla. Roll up tacos to serve.

Substitution: Use Real California Asadero or Monterey Jack cheese for Queso Fresco.  

SOURCE:
Real California Milk

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

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