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California Fish and Queso Fresco 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 Real 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 clove garlic, finely chopped – Juice of 1 lime – Salt and pepper to taste
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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.