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.


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)


  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:



Serving Size:


Amount Per Serving: Calories: 482Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 50mgSodium: 557mgCarbohydrates: 49gFiber: 6gSugar: 3gProtein: 29g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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