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Fish Tacos with Avocado Sauce Recipe

Fish Tacos with Avocado Sauce Recipe

“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. YIELD:4 servings


  • 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


  • 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.

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.

Wine Pairings

Light-Bodied White Wine

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