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

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4.5 22 27
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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
TOTAL TIME: Prep: 30 min. + marinating Broil: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + marinating Broil: 10 min.
MAKES: 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

Nutritional Facts

2 each: 545 calories, 27g fat (3g saturated fat), 44mg cholesterol, 732mg sodium, 44g carbohydrate (4g sugars, 7g fiber), 34g protein .


  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

Light-Bodied White Wine

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

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ekatiakarpova 227101
Reviewed May. 29, 2015

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

lenavoth 225376
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!"

LinaNguyen95 215079
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."

MY REVIEW 107265
Reviewed Jun. 19, 2014

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

Skobler 127231
Reviewed May. 5, 2013

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

kmarqui 118335
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."

LizO1981 168269
Reviewed Sep. 9, 2012

"LOVE these tacos! So delicious!!!"

Karen23464 187592
Reviewed Jun. 23, 2011

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

designsbybriana2 118333
Reviewed Mar. 16, 2011

"Loved these! I would make them again!"

justconn 184082
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."

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