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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 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!
Reviewed on Jul. 07, 2010 by joevan60
I love these tacos!! There are so many yummy flavors going on in this dish, it really is good. And for those who don't especially enjoy fish, you will like this! They are great.
Reviewed on Jun. 01, 2010 by Linda_J
Yummers! I didn't have the right size tortillas on hand and cut them down---and then wished I hadn't, LOL. It would have been a little easier for us to eat had I rolled the burrito sized around the fish and the avocado/salsa mix. Next time out I will. I baked the marinated tilapia as my broiler arrangement on this stove is not good. My husband enjoyed it and he is not as big fan of avocados as I am. Very tasty!
Reviewed on Jun. 01, 2010 by ginarie23
I am making this for the second time tonight for a dinner guest, by her request after I mentioned I had made them once. I was a bit skeptical at first, fish tacos don't sound that appetizing... but I loved the guacamole & avocado sauces!
Reviewed on May. 17, 2010 by cmaseda
My husband couldn't stop raving about these; he said they were even better the next day! Even my extremely "selective" child loved them; they were definitely a hit!
Reviewed on Apr. 18, 2010 by jerriy
These tacos are to die for! I don't usually care for fish, but make myself eat it once a week. I look forward to eating these.
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