Fish Tacos with Avocado Sauce Recipe
Fish Tacos with Avocado Sauce Recipe photo by Taste of Home

Fish Tacos with Avocado Sauce Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 30 min. + marinating Broil: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + marinating Broil: 10 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup lemon juice
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 pound halibut or tilapia fillets
  • SAUCE:
  • 2 medium ripe avocados, divided
  • 1/4 cup fat-free sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1 teaspoon dill weed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley flakes
  • Dash cayenne pepper
  • SALSA:
  • 1 medium tomato, seeded and chopped
  • 1 small red onion, chopped
  • 4-1/2 teaspoons chopped seeded jalapeno pepper
  • 1 tablespoon minced fresh cilantro
  • 1-1/2 teaspoons lime juice
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • TACOS:
  • 8 flour tortillas (6 inches)
  • 2 cups shredded cabbage

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.

Directions

  1. In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes.
  2. For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocados in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving.
  3. Drain fish and discard marinade. Broil halibut 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tablespoon sauce and 1/4 cup salsa. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fish Tacos with Avocado Sauce in Taste of Home April/May 2010, p65

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Fish Tacos with Avocado Sauce

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 19, 2014

This is a restaurant quality meal. We eat the tacos in baby romaine leaves. Delicious!!

MY REVIEW
Reviewed May. 5, 2013

When my kids like it, I know it's good!

MY REVIEW
Reviewed Nov. 3, 2012

This will be my third time making these tacos. Easy to make, easy to eat. Tonight I'm trying Mahi Mahi instead of halibut.

MY REVIEW
Reviewed Sep. 9, 2012

LOVE these tacos! So delicious!!!

MY REVIEW
Reviewed Jun. 23, 2011

This recipe was a-m-a-z-i-n-g!!!!!!

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