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5.0 from 6 votes

Fish Tacos with Avocado Sauce

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 tacos
Calories: 482 kcal
Course: Main Course
Cuisine: American

Ingredients

For the fish
  • 6 fresh cod fillets about 4-6 ounce each
  • 8 Tablespoons olive oil divided
  • 1 Tablespoon chili powder
  • ½ teaspoon kosher salt
  • 2 limes 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 bag frozen corn about 2 cups
  • ½ cup chicken stock
  • ¼ head of iceburg lettuce
  • ½ cup cilantro divided
  • 2 roma tomatoes diced
For the avocado sauce
  • 2 avocados
  • 1 Tablespoon red wine vinegar
  • 2 Tablespoons plain greek yogurt
  • salt and pepper to taste
  • 3 drops tabasco sauce
  • 15 6-inch flour tortillas (warmed, in microwave)

Instructions

    Cup of Yum
  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 482kcal (24%) Carbohydrates 49g (16%) Protein 29g (58%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 15g Cholesterol 50mg (17%) Sodium 557mg (23%) Fiber 6g (24%) Sugar 3g (6%)

Nutrition Facts

Serving: 12tacos

Amount Per Serving

Calories 482

% 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.