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Whitefish and Crispy Avocado Tacos

If there’s one smell that transports me to another country it’s tacos! These fish tacos are a fantastic traditional dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 347 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Salsa
  • 1 cup diced pineapple
  • 1 cup diced mango
  • 1 small red onion, diced
  • 1 small red, orange or yellow bell pepper, diced
  • 1/2 a lime
  • 1/2 cup chopped cilantro
  • 1/4 teaspoon kosher salt, or more to taste
For the Pickled Onions
  • 1 red onion, sliced
  • 2 tablespoons sugar
  • 1/2 a lime
  • 1/4 cup water
For the Tacos
  • 1/2 cup rice flour
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1 pound whitefish (tilapia, red snapper, or seabass)
  • 1 ripe avocado, cut into 1/4 inch slices
  • 1 small bunch cilantro
  • corn tortillas

Instructions

For the Salsa:
    Cup of Yum
  1. Place all the salsa ingredients in a bowl and stir to combine well. Set aside.
For the Pickled Onions:
  1. In a saute pan, combine the sliced onions, sugar, lime juice, and water. Bring to a boil, and stir occasionally 1-2 minutes, until the sugar has dissolved and the liquid has reduced slightly. Transfer to a mixing bowl and set aside to pickle.
For the Tacos:
  1. In a mixing bowl, combine the rice flour, cumin, paprika, and salt. Place half of flour mixture in a shallow bowl. Pat the fish dry, and dredge on both sides with the flour.
  2. Heat a thin layer of oil in a saute pan, add the fish and cook 3-5 minutes on each side, until cooked through and golden brown. Remove from the heat and break into pieces.
  3. Place the remaining flour mixture in a mixing bowl and stir in 1/4 cup water. Whisk well to create a batter.
  4. Heat a thin layer of oil in the saute pan, Dip the avocado slices into the batter and allow excess to drip off.
  5. Cook the coated avocado in the saute pan 1-3 minutes, until crispy. Transfer to a paper towel-lined plate.
  6. Heat the tortillas if desired, and fill with fish, avocado, pickled onions, mango pineapple salsa, and extra cilantro.

Nutrition Information

Calories 347kcal (17%) Carbohydrates 55g (18%) Protein 19g (38%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 38mg (13%) Sodium 337mg (14%) Potassium 528mg (15%) Fiber 6g (24%) Sugar 30g (60%) Vitamin A 4.824IU (0%) Vitamin C 42mg (47%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 347

% Daily Value*

Calories 347kcal 17%
Carbohydrates 55g 18%
Protein 19g 38%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 38mg 13%
Sodium 337mg 14%
Potassium 528mg 11%
Fiber 6g 24%
Sugar 30g 60%
Vitamin A 4.824IU 0%
Vitamin C 42mg 47%
Calcium 50mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.