California-Mediterranean Fish Tacos


By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.

This month, Recipe ReDuxers are being challenged to use California Black Ripe Olives in unique and tasty recipes that also include other flavors represented in the Mediterranean Diet: fresh vegetables and fruit, whole grains, nuts, legumes, fresh fish and seafood, lean meats, cheese and yogurt and red wine. I was excited to get going on developing a recipe featuring California Ripe Olives since they are part of this super-healthy style of eating which has been proven to reduce the risk of heart disease, some cancers and the risk of developing Parkinson’s and Alzheimer’s. That the foods included in the Mediterranean diet are also so delicious made it that much easier to come up with a tasty blend of healthy fats, lean protein, fresh vegetables and lots of green herbs.

The “California” part of California Ripe Olives took me down memory lane…back to my days of living in “SoCal” – first San Diego, then later Los Angeles, and my ongoing quest to find the very best fish tacos. Since fish tacos aren’t quite as popular here in the East, I decided to create my own version and personally think I could open a food truck with these babies. They’re that good. And with so many healthy ingredients, what’s not to love?



I started with the “green sauce” to be used in lieu of salsa. It might be the end of the summer, but I still have lots of fresh basil and mint growing to which I added lots of fresh cilantro, jalapeno for heat, lime zest and juice, garlic and to add some creaminess, another Mediterranean Diet heart-healthy favorite: avocado.


Adding powerful natural flavor enhancers like lime zest allow you to reduce the amount of added salt, yet not skimp on flavor.


Two Mediterranean diet staples: healthy fats and fresh vegetables in the form of roughly chopped California Ripe Olives and tomatoes. olives:tomatoes

Corn tortillas placed on a medium-hot grill for less than one minute per side warms them while creating those coveted grill marks and great flavor.


You can use any type of fish you want, but I love the texture and mild flavor of cod. It was just my luck that Whole Foods happen to be having a sale on Atlantic wild caught cod, so I scooped it up. Since cod can be a bit delicate, I use a grill pan to avoid losing pieces through the grates. fishonthegrillplatedgrilledfishI’d suggest a side salad with these tacos, or even just crispy cucumber spears. Maybe you’ll want to include a glass of red wine which can also be a part of a heart-healthy Mediterranean Diet. Cheers! fishtacos2

California-Mediterranean Fish Tacos

Yield: 4 Servings

2 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.
  14. To construct tacos:
  15. Spread 1-2 tablespoons green sauce on tortilla. Add fish. Liberally top with chopped olives and tomatoes.
  16. Garnish with remaining cilantro and lime wedge.

  • Deanna Segrave-Daly September 5, 2015, 4:19 pm

    You hit it out of the park with your first ReDux contest recipe – I want these for lunch right now – YUM!

    • Colleen Gerg September 5, 2015, 6:44 pm

      Thank you Deanna! So happy to be part of it!

  • Sheri Hillman September 5, 2015, 7:38 pm

    Yum, yum and yum! Can’t wait to try this dish, love all the ingredients!
    Thank you!

    • Colleen Gerg September 5, 2015, 8:23 pm

      Thanks Sheri! Xoxo

  • Serena September 6, 2015, 8:00 pm

    When I lived in Boston – I bemoaned the fact that fish tacos weren’t that popular either. ): But I’d eat these anywhere!

    • Colleen Gerg September 6, 2015, 10:18 pm

      Thanks Serena! We should test the fish tacos in Nashville! 😉

  • Cindys Recipes and Writings September 9, 2015, 12:10 am

    I love fish tacos! Look at all the good stuff in here!

  • Rachel @ Delicious Balance September 10, 2015, 10:17 pm

    For some reason, as much as I love fish tacos, I’ve never made them at home! I might have to give these a try 🙂


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