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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
  • Total Time
    Prep: 30 min. + marinating Broil: 10 min.
  • Makes
    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

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.

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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!

  • ivnick
    Apr 11, 2013

    No comment left

  • 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.