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.

If you love putting food on tortillas, try this delicious Carne Asada. Paired with cilantro lime rice, dinner never tasted better!

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


Why this Recipe Works

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! This is one of my favorite Cinco de Mayo recipes! You can make our avocado dressing in minutes!

Cooked fish on a white plate ready to be added to tacos.

How to Make Fish Tacos

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!

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. 

Clear glass bowl with all the fixings for fish tacos.

Cook the fish. Using the 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). 

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! 

Metal baking sheet with fish tacos on flour tortillas drizzled with avocado sauce.

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.) 

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! 

You could also swap out the avocado sauce and just top them with pico de gallo and guacamole!

Fish taco on a flour tortilla being held up for a bite.

What kind of fish should you use?

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! 

Serving Suggestions

Tray with fish tacos, jar of avocado sauce, tabasco, and sliced jalapenos.

More Easy Weeknight Dinners

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!

Fish Tacos with Avocado Sauce

4.67 from 18 votes
By: Aimee
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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 tacos

Ingredients 

For the fish

  • 6 fresh cod fillets about 4-6 ounce each
  • 8 Tablespoons olive oil divided
  • 1 Tablespoon chili powder
  • ½ teaspoon kosher 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 ounce bag frozen corn about 2 cups
  • ½ cup chicken stock
  • ¼ head of iceburg lettuce
  • ½ cup cilantro divided
  • 2 roma tomatoes diced

For the avocado sauce

  • 2 avocados
  • 1 Tablespoon red wine vinegar
  • 2 Tablespoons plain greek yogurt
  • salt and pepper to taste
  • 3 drops tabasco sauce
  • 15 6-inch flour tortillas (warmed, in microwave)
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Instructions 

  • 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!
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).

Notes

  • Get our tips on how to zest a lemon (or lime!)
  • 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! 

Nutrition

Calories: 482kcal, Carbohydrates: 49g, Protein: 29g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 15g, Cholesterol: 50mg, Sodium: 557mg, Fiber: 6g, Sugar: 3g
Course: Main Dish
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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. 



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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. 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!

    1. You are pretty brutal, and that’s coming from someone who is blunt and direct. You could’ve kept scrolling…

  2. 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!

  3. 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.

  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. 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

  6. I’ve actually never tried fish tacos, but they look delicious!

  7. 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!

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

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