Fish Tacos with Avocado Sauce Recipe
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 pound halibut or tilapia fillets
- 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
- 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
- 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.
2 each: 545 calories, 27g fat (3g saturated fat), 44mg cholesterol, 732mg sodium, 44g carbohydrate (4g sugars, 7g fiber), 34g protein.
Reviews for Fish Tacos with Avocado Sauce
"Better then in a restaurant! But you need cook fish tasty to make it delicious!."
"These are incredible! I can be pretty picky with fish tacos, most of which miss the mark at restaurants but these are absolutely amazing!"
"Restaurant quality, almost. The salsa and sauce were on point, and I used shredded iceberg lettuce in the stead of cabbage. If you used homemade tortillas the outcome would be much better, too. My family liked it."
"This is a restaurant quality meal. We eat the tacos in baby romaine leaves. Delicious!!"
"When my kids like it, I know it's good!"
"This will be my third time making these tacos. Easy to make, easy to eat. Tonight I'm trying Mahi Mahi instead of halibut."
"LOVE these tacos! So delicious!!!"
"This recipe was a-m-a-z-i-n-g!!!!!!"
"Loved these! I would make them again!"
"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."
"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!"
"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."
"My family raves about this recipe and requests it often! We add a splash of pineapple juice to the salsa for a little sweet."
"I have made this many times, easy and delicious."
"These tacos were delicious! I left out the dill and made my own pico de gallo for the relish. Thanks a bunch for sharing."
"Sauce had a little too much dill in it... otherwise, so yummy!"
"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!"
"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."
"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!"
"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!"
"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!"
"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."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.