If you’re looking for a quick and easy meal that’s packed with flavor and nutrition, look no further than these fish tacos with avocado salsa. They’re so delicious and satisfying, you’ll want to make them every week!
I love tacos. They’re one of my favorite foods ever. But sometimes I get bored of the same old chicken or beef tacos. That’s why I decided to try this recipe for fish tacos with avocado salsa. It sounded like a great way to switch things up and enjoy some fresh seafood.
The recipe is very simple and straightforward. You just need some fish fillets, taco seasoning, oil, tortillas, cabbage, cilantro, avocados, tomato, onion, lime juice, yogurt, mayonnaise and some spices. That’s it! You probably have most of these ingredients in your pantry or fridge already.
The first step is to make the avocado salsa. This is the star of the show. It’s creamy, tangy, spicy and refreshing. It adds so much flavor and texture to the tacos. You just dice some avocados, tomato and onion and toss them with lime juice, salt and pepper. Then you refrigerate it until ready to serve.
The next step is to make the creamy sauce. This is the secret ingredient that makes these tacos extra special. It’s a simple mixture of yogurt, mayonnaise and some herbs and spices. It adds a nice touch of creaminess and zing to the tacos. You just whisk everything together and refrigerate it until ready to serve.
The third step is to cook the fish. You can use any white fish you like, such as tilapia or halibut. I used tilapia because it’s cheap and easy to find. You just sprinkle some taco seasoning over the fish and cook it in a skillet until golden and flaky. Then you cut it into bite-sized pieces.
The last step is to assemble the tacos. You warm up some tortillas in a microwave or a skillet and fill them with the fish, cabbage, cilantro, avocado salsa and creamy sauce. You fold them in half and enjoy!
These fish tacos with avocado salsa are amazing. They’re light yet filling, crispy yet tender, spicy yet cool. They’re a perfect balance of flavors and textures, also healthy and nutritious. High in protein, omega-3 fatty acids, fiber and vitamins.
I highly recommend this recipe to anyone who loves tacos and seafood. It’s a great way to spice up your weeknight dinners or impress your guests on a weekend. It’s also a great way to use up any leftover fish or veggies you have in your fridge.
You won’t regret making these fish tacos with avocado salsa. They’re so good, you’ll be licking your fingers and asking for more!
Steps
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1
Done
5 min
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Make the avocado salsaTo make the avocado salsa, you will need a small bowl and a knife. Cut the avocados in half and remove the pits. Scoop out the flesh and dice it into small pieces. Place them in the bowl and toss with some lime juice to prevent browning. Next, chop the tomato and onion finely and add them to the bowl. Season with salt and pepper to taste and mix well. Refrigerate the salsa until ready to serve or cover with plastic wrap and press it against the surface to keep it fresh. |
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2
Done
5 min
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Make the creamy sauceTo make the creamy sauce, you will need another small bowl and a whisk. In the bowl, combine the yogurt and mayonnaise and whisk until smooth. Add the dill, cumin, oregano, parsley and cayenne and whisk again until well blended. Taste and adjust the seasoning if needed. Refrigerate the sauce until ready to serve or transfer to a squeeze bottle for easy drizzling. |
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3
Done
10 min
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Cook the fishTo cook the fish, you will need a large skillet, a spatula and a cutting board. Rinse the fish fillets and pat them dry with paper towels. Sprinkle the taco seasoning evenly over both sides of the fish and rub it gently to coat. Heat the oil in the skillet over medium-high heat. When the oil is hot, carefully place the fish in the skillet and cook for about 5 minutes per side or until golden and flaky. You may need to do this in batches depending on the size of your skillet. Transfer the cooked fish to a cutting board and cut into bite-sized pieces. |
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4
Done
10 min
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Assemble the tacosTo assemble the tacos, you will need a microwave or a dry skillet, a plate and some napkins. Warm the tortillas in a microwave for about 15 seconds or in a dry skillet over low heat for about 10 seconds per side. Keep them warm by wrapping them in a clean kitchen towel or foil. To serve, place two tortillas on each plate and divide the fish among them. Top each taco with some shredded cabbage, chopped cilantro, avocado salsa and creamy sauce. Fold them in half and enjoy your delicious fish tacos with avocado salsa! |
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Homemade tacos and salsa mmmmmmmm