Fish Tacos with Avocado Sauce
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12 tacos
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Fish Tacos with Avocado Sauce
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The best Fish Tacos made even tastier with the addition of creamy avocado sauce. Shake things up at your next Taco Tuesday night by surprising everyone with these delicious tacos made with fresh cod.
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Ingredients
For the fish
- 6 cod fillet about 4-6 ounce each, fresh
- 8 Tablespoons olive oil divided
- 1 Tablespoon chili powder
- ½ teaspoon kosher salt
- 2 lime zested and juiced (divided
For the corn mixture
- ½ yellow onion medium, diced
- 4 cloves garlic pressed
- 1 jalapeno pepper seeded and diced
- 16 ounce corn about 2 cups, frozen, bag
- ½ cup chicken stock
- ¼ iceberg lettuce head
- ½ cup cilantro divided
- 2 Roma tomato diced
For the avocado sauce
- 2 avocado
- 1 Tablespoon red wine vinegar
- 2 Tablespoons yogurt plain, Greek
- salt to taste
- black pepper to taste
- 3 Tabasco sauce drops
- 15 flour tortillas 6-inch, warmed in microwave
Instructions
- In ziploc bag, mix 4 Tbsp olive oil with chili powder, juice of one lime, a pinch of salt and the fish. Let marinate while you heat the skillet and start cooking!
- Heat skillet (12 inch) with 2 Tbsp olive oil. Add onion, garlic and jalapeno. Saute and cook about 3 minutes. Add chicken stock and frozen corn, continue to cook on medium for another 5 minutes.
- While corn mixture is cooking, shred lettuce and place in large bowl with ¼ cup of cilantro, snipped. Pour heated corn mixture over lettuce, and allow to wilt while cooking fish.
- Using same skillet, add 2 Tbsp olive oil and heat over medium high heat. Add fish to skillet and cook on each side about 5 minutes, until cooked thoroughly. Flake fish into large chunks and add to corn and lettuce mixture. Add diced tomatoes on top.
- While fish was cooking, mix up avocado sauce. Cut and pit both avocados, placing flesh into a bowl, Add zest of 2 limes and the juice of one lime. Mash avocado until near creamy, mix in yogurt, red wine vinegar, and salt and pepper. Add tabasco sauce. You can add more of that if you like a little kick.
- To serve, place large scoop of fish mixture onto warmed tortilla. Top with avocado sauce and garnished with remaining cilantro. Enjoy! I like to pair this with my Cilantro Rice (you can even put that on the tortilla too).
Notes
- These fish tacos are made with fresh cod fillets.
- I typically use about 6 fillets that weight 4 to 6 ounces each. Make sure to use the freshest fish possible!
- Get our tips on how to zest a lemon (or lime!)
- These fish tacos are made with fresh cod fillets.
- I typically use about 6 fillets that weight 4 to 6 ounces each. Make sure to use the freshest fish possible!
Nutrition Information
Show Details
Calories
482kcal
(24%)
Carbohydrates
49g
(16%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
15g
(88%)
Cholesterol
50mg
(17%)
Sodium
557mg
(23%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 12tacos
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 50mg | 17% |
| Sodium | 557mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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