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“I grew up in Alaska where halibut was readily available for recipes like this. A good friend, who normally doesn’t eat fish, went back for fourth helpings of these flavorful tacos.” —Cortney Claeson, Spokane, Washington
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 2 tacos equals 545 calories, 27 g fat (3 g saturated fat), 44 mg cholesterol, 732 mg sodium, 44 g carbohydrate, 7 g fiber, 34 g protein.
Originally published as Fish Tacos with Avocado Sauce in Taste of Home April/May 2010, p65
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jun. 23, 2011 by Karen23464
This recipe was a-m-a-z-i-n-g!!!!!!
Reviewed on Mar. 16, 2011 by designsbybriana2
Loved these! I would make them again!
Reviewed on Jan. 18, 2011 by justconn
My husband and I loved this recipe, especially the avocado sauce. Neither of us are huge lemon fans, so I threw that out of the marinade and substitued some cajun seasoning instead, which gave the fish a little kick.
Reviewed on Jan. 16, 2011 by a3strand
I have made this several times. I leave the avacado out since not all of us like it. Sometimes I serve slices of it on the side. Our family loves these tacos and have requested them again today!
Reviewed on Nov. 09, 2010 by drangel
I didn't like the dill flavor in the sauce, I will leave that out next time. My broiler didn't work that well for the fish, so next time I will grill the fish.
Reviewed on Aug. 29, 2010 by dapuppies2
My family raves about this recipe and requests it often! We add a splash of pineapple juice to the salsa for a little sweet.
Reviewed on Aug. 14, 2010 by barbs recipes
I have made this many times, easy and delicious.
Reviewed on Aug. 12, 2010 by kaitlyn'smommy
These tacos were delicious! I left out the dill and made my own pico de gallo for the relish. Thanks a bunch for sharing.
Reviewed on Jul. 17, 2010 by ebaysinger
Sauce had a little too much dill in it... otherwise, so yummy!
Reviewed on Jul. 13, 2010 by zipkobe
Made exactly as written but added mangoes and a little lemon juice to the salsa. Also, I make my own chipotle mayo as a second sauce option because we love spicy foods:1/2 cup light mayonnaise2 chipotle chilies in adobo sauce (find in the International/Mexican food aisle)1 tablespoon adobo sauce from chipotle peppers1/4 teaspoon salt1/8 teaspoon cayenne pepper (optional)Place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.My in-laws have asked me to make this 3 times now when they come to visit and every time I make it for friends they rave over how delicious, fresh, and unique it is. Its a meal that really stands out!
Made exactly as written but added mangoes and a little lemon juice to the salsa. Also, I make my own chipotle mayo as a second sauce option because we love spicy foods:
1/2 cup light mayonnaise
2 chipotle chilies in adobo sauce (find in the International/Mexican food aisle)
1 tablespoon adobo sauce from chipotle peppers
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
Place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
My in-laws have asked me to make this 3 times now when they come to visit and every time I make it for friends they rave over how delicious, fresh, and unique it is. Its a meal that really stands out!
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