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California Fish Tacos


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A French Meadow Bakery recipe by NFCA




  • 2 fresh tilapia filets
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • salt
  • pepper
  • 1 tbsp olive oil
  • 1 avocado, pitted and sliced
  • 1 red onion, diced
  • 1/2 cup shredded cabbage
  • 2 limes, cut into wedges
  • 4 French Meadow Bakery Gluten-Free Tortillas


  • Cut tilapia filets in half length-wise. Sprinkle each portion with garlic powder, paprika, salt and pepper.
  • Heat olive oil in large saute pan over medium-high heat. Add filets and cook 2-3 minutes each side.
  • Place 1 tilapia portion on each tortilla. Layer 2 slices of avocado on each.
  • Top with red onion, shredded cabbage and a dollop of sour cream. To finish, squeeze fresh lime juice over taco.
  • Serve with remaining lime wedges.



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