★★★★★

Fish Tacos with Avocado Sauce

The best Fish Tacos made even tastier with the addition of creamy avocado sauce. Shake things up at your next Taco Tuesday night by surprising everyone with these delicious tacos made with fresh cod.

Fish Tacos on flour tortillas with lettuce, tomato, jalapeno, avocado sauce, and lime

Confession: Prior to making this recipe, I’ve never had authentic fish tacos from Mexico or any other coastal areas where they’re served. I’ve never even ordered a fish taco from a restaurant.

I think up until a few years ago, the thought outright disgusted me! I love other kinds of tacos with beef or chicken. But fish? I was skeptical. 

Then my brother moved to California and for a long time all he talked about was how good the fish tacos are out there. So, I made them, curious to see what the fuss is out. As it turns out, fish tacos made with fresh ingredients are absolutely delicious. 

I’ve made quite a few variations, but this is by far my favorite! The easy chili lime marinade adds so much flavor and zest to the fish. It also marinates in just a few minutes while you cook the other ingredients, so you don’t have to plan ahead.

(I ALWAYS forget to plan ahead when I want to make a recipe that requires marinating something for a long time! Anyone else?) 

It makes about 12 large tacos too, which in my family is important. There are quite a few of us and we all know how to eat. Add in an extra body or two at the table (my kids are forever having friends over to dinner) and recipes that make a LOT of food are necessary.

Every time I’ve made these tacos, they’ve received rave reviews from everyone, even the kids who aren’t usually super into seafood. 

So if you’ve never had a fish taco, try it. Trust me.

Oh, and the avocado sauce? It’s a must!

How to Make Fish Tacos

STEP 1. Marinate the fish

In a ziploc bag, mix olive oil with chili powder, juice of one lime, a pinch of salt and the fish. Let the fish marinate while you heat the skillet and start cooking!

STEP 2. Prepare the other ingredients

Heat a 12-inch skillet over medium heat and add olive oil. Add onion, garlic and jalapeno. Saute and cook about 3 minutes. Add chicken stock and frozen corn, continue to cook on medium for another 5 minutes.

While corn mixture is cooking, shred lettuce and place in large bowl with ¼ cup of cilantro, snipped. Pour heated corn mixture over lettuce, and allow it to wilt while you cook the fish. 

STEP 3. Cook the fish

Using same skillet, add more olive oil and heat over medium high heat. Add fish to skillet and cook on each side about 5 minutes, until cooked thoroughly. Flake fish into large chunks and add to corn and lettuce mixture. Add diced tomatoes on top and prepare the avocado sauce (see below). 

STEP 4. Assemble the tacos

Heat flour tortillas in the microwave for 20 – 30 seconds until slightly warm. Place a large scoop of fish mixture onto warmed tortilla. Top with avocado sauce and garnished with remaining cilantro. Enjoy!

I like to pair this with my Cilantro Rice either on the side or sometimes added right into the tortilla! 

Fish Taco Sauce

I think the avocado sauce is non-negotiable on these tacos but word on the street is not everyone is wild about avocados.

If someone in your house doesn’t like them, they can substitute the sauce for whatever kind of salsa they prefer. My husband doesn’t like avocados so he puts salsa verde on his and says it’s good. (He doesn’t understand food. He eats to live, I live to eat. That’s why we love each other; we are a pair.) 

How to Make Avocado Sauce for Tacos

STEP 1. Cut and pit both avocados, placing flesh into a bowl.

STEP 2. Add zest of 2 limes and the juice of one lime. Mash avocado until near creamy.

STEP 3. Mix in yogurt, red wine vinegar, and salt and pepper. Add tabasco sauce.

For a spicier sauce, add a bit more Tabasco sauce until you find the heat level you like. I love the kick the hot sauce gives these tacos! 

You should also be sure to use plain, unsweetened Greek yogurt in this fish taco sauce recipe! Sugared or flavored yogurt will be no bueno here. 

Store any leftover sauce tightly covered in the refrigerator. It’ll keep for a couple of days. Everyone (except my husband) liked the avocado sauce so much that we rarely end up with leftovers! 

What kind of fish should you use for fish tacos?

These fish tacos are made with fresh cod fillets. I typically use about 6 fillets that weight 4 to 6 ounces each. Make sure to use the freshest fish possible! 

What to serve on Fish Tacos

More Easy Weeknight Dinners

Yield: 12 tacos

Fish Tacos with Avocado Sauce

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

The best Fish Tacos made even tastier with the addition of creamy avocado sauce. Shake things up at your next Taco Tuesday night by surprising everyone with these delicious tacos made with fresh cod.

Ingredients

For the fish

  • 6 fresh cod fillets (about 4-6 oz each)
  • 8 Tbsp olive oil (divided)
  • 1 Tbsp chili powder
  • ½ tsp salt
  • 2 limes, zested and juiced (divided)

For the corn mixture

  • ½ yellow onion, medium, diced
  • 4 cloves garlic, pressed
  • 1 jalapeno pepper, seeded and diced
  • 16 oz bag frozen corn
  • ½ cup chicken stock

For the avocado sauce

  • ¼ head of iceburg lettuce
  • ½ cup cilantro (divided)
  • 2 roma tomatoes, diced
  • 2 avocados
  • 1 Tbsp red wine vinegar
  • 2 Tbsp plain greek yogurt
  • salt and pepper
  • 3 drops tabasco sauce
  • 15 6-inch flour tortillas (warmed, in microwave)

Instructions

  1. In ziploc bag, mix 4 Tbsp olive oil with chili powder, juice of one lime, a pinch of salt and the fish. Let marinate while you heat the skillet and start cooking!
  2. Heat skillet (12 inch) with 2 Tbsp olive oil. Add onion, garlic and jalapeno. Saute and cook about 3 minutes. Add chicken stock and frozen corn, continue to cook on medium for another 5 minutes.
  3. While corn mixture is cooking, shred lettuce and place in large bowl with ¼ cup of cilantro, snipped. Pour heated corn mixture over lettuce, and allow to wilt while cooking fish.
  4. Using same skillet, add 2 Tbsp olive oil and heat over medium high heat. Add fish to skillet and cook on each side about 5 minutes, until cooked thoroughly. Flake fish into large chunks and add to corn and lettuce mixture. Add diced tomatoes on top.
  5. While fish was cooking, mix up avocado sauce. Cut and pit both avocados, placing flesh into a bowl, Add zest of 2 limes and the juice of one lime. Mash avocado until near creamy, mix in yogurt, red wine vinegar, and salt and pepper. Add tabasco sauce. You can add more of that if you like a little kick.
  6. To serve, place large scoop of fish mixture onto warmed tortilla. Top with avocado sauce and garnished with remaining cilantro. Enjoy! I like to pair this with my Cilantro Rice (you can even put that on the tortilla too).

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 482 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 50mg Sodium: 557mg Carbohydrates: 49g Net Carbohydrates: 0g Fiber: 6g Sugar: 3g Sugar Alcohols: 0g Protein: 29g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published May 4, 2011. Photos updated 2020.

Flavorful marinated fish, plus corn, fresh lettuce and tomato, topped with creamy avocado sauce makes for one tasty taco! This is a great way to change up taco nights. 

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on January 19, 2020

Comments & Reviews

  1. Wow – those look good. We love Fish Tacos but I’ve never found a good recipe! I’ll have to try this one 🙂

  2. I’ve never had fish tacos. It’s not something that’s found around here. For a long time, I thought the idea was odd. But I’m coming around. Especially if there’s avocado sauce involved!

  3. that really sounds yum! i like the pairing of fish with creamy avocado too!

    http://mummyicancook.blogspot.com/2011/04/salmon-korokke-croquette-balls-with.html

  4. Hi Aimee,
    Your Fish Taco with that wonderful Avocado Sauce looks so good. We would really enjoy it. Thank you for sharing with Full Plate Thursday!

  5. i love fish tacos…your version with avocado sauce looks amazing..i bet it would be great with shrimp too! thank you for sharing with tuesday night supper club.

  6. I have made these twice in 3 weeks because my whole family loves them so much. We used tilapia because that’s what was on sale – the taste of the fish and the combo of the corn, lettuce and avocado are awesome! We added shredded red cabbage one of the times too.
    LOVE this and have been raving to all my friends about it!

  7. These fish tacos are so good and the added avocado sauce brings it to the top! I love making this recipe, make it ALL the time!

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