Fish Tacos with Avocado Sauce

Name: Fish Tacos with Avocado Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 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

“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

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

Directions

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.
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.
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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

Originally published as Fish Taco's with Avocado Salsa and Dill Sauce in Taste of Home April/May 2010

Reviews

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Average Rating:

hbaseley

Apr 27, 2018

Fantastic! Loved the sauce. Will probably try a blackend fish recipe next time, but keep the sauce and salsa.
sstetzel

Sep 22, 2017

Hi Tishathomas,According to our test record, the salsa portion of this recipe should yield around 1 3/4's cup. That's plenty to use 1/4 per taco.Hope that helps,Susan StetzelRecipe Support SpecialistTaste of Home Magazine
tishathomas

Sep 4, 2017

I am thinking through this recipe and planning to try it, since I am a fish tacos aficionado. I am puzzled by the directions that indicate we are to use 1/4 c of salsa on each of the 8 tortillas. Does the recipe, calling for 1 med tomato really make enough for 8 tacos? Maybe we are to use a Tbsp of salsa and 1/4 cup of sauce?
ekatiakarpova

May 29, 2015

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

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

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.
chrissteve

Jun 19, 2014

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

May 5, 2013

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

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

Sep 9, 2012

LOVE these tacos! So delicious!!!