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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.

Reviews for Fish Tacos with Avocado Sauce

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Reviewed May. 29, 2015

"Better then in a restaurant! But you need cook fish tasty to make it delicious!."

Reviewed Apr. 25, 2015

"These are incredible! I can be pretty picky with fish tacos, most of which miss the mark at restaurants but these are absolutely amazing!"

Reviewed Dec. 16, 2014

"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."

Reviewed Jun. 19, 2014

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

Reviewed May. 5, 2013

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

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."

Reviewed Sep. 9, 2012

"LOVE these tacos! So delicious!!!"

Reviewed Jun. 23, 2011

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

Reviewed Mar. 16, 2011

"Loved these! I would make them again!"

Reviewed Jan. 18, 2011

"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 Jan. 16, 2011

"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 Nov. 9, 2010

"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 Aug. 29, 2010

"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 Aug. 14, 2010

"I have made this many times, easy and delicious."

Reviewed Aug. 12, 2010

"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 Jul. 17, 2010

"Sauce had a little too much dill in it... otherwise, so yummy!"

Reviewed Jul. 13, 2010

"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 Jul. 7, 2010

"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 Jun. 1, 2010

"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 Jun. 1, 2010

"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 May. 17, 2010

"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 Apr. 18, 2010

"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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Wine Pairings

Light-Bodied White Wine

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