Fish Tacos with Avocado Sauce
“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
Reviews
Fantastic! Loved the sauce. Will probably try a blackend fish recipe next time, but keep the sauce and salsa.
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
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?
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!
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This will be my third time making these tacos. Easy to make, easy to eat. Tonight I'm trying Mahi Mahi instead of halibut.