Fish tacos with avocado sauce are a delightful and refreshing dish that brings together the flavors of tender fish, creamy avocado, and zesty salsa. Originating from coastal regions, particularly in Mexico and Southern California, fish tacos have gained popularity worldwide for their delicious combination of seafood and vibrant toppings. This recipe features halibut or tilapia fillets marinated in a zesty mixture, broiled to perfection, and then served in warm tortillas with a creamy avocado sauce and fresh salsa. With its harmonious blend of flavors and textures, this dish is perfect for a light and flavorful meal.

Fish tacos have a rich history rooted in Mexican and Baja California cuisine. They were born out of the culinary traditions of Mexican coastal communities, where fresh fish was plentiful. The concept of wrapping fish in a tortilla and adding vibrant toppings has been enjoyed for generations. In the 1980s, fish tacos gained popularity in the United States, particularly in Southern California, where they became a staple of the local food scene.

The fusion of Mexican and American flavors resulted in various styles of fish tacos. Traditional versions often feature beer-battered or grilled fish, while modern interpretations may include different fish varieties, seasonings, and accompaniments. The avocado sauce, known for its creamy texture and mild flavor, adds a luxurious element to the tacos, while the fresh salsa provides a bright and tangy contrast.

PREP: 30 MIN. + MARINATING

BROIL: 10 MIN.

MAKES: 4 SERVINGS

INGREDIENTS

• ¼ cup lemon juice
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 pound halibut or tilapia fillets

FOR SAUCE:

• 2 medium ripe avocados, divided
• ¼ cup fat-free sour cream
• ¼ cup reduced-fat mayonnaise
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1 teaspoon dill weed
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon dried parsley flakes
• Dash cayenne pepper

FOR SALSA:

• 1 medium tomato, seeded and chopped
• 1 small red onion, chopped
• 4½ teaspoons chopped seeded jalapeno pepper
• 1 tablespoon minced fresh cilantro
• 1½ teaspoons lime juice
• 1 garlic clove, minced
• ⅛ teaspoon salt

FOR TACOS:

• 8 flour tortillas (6 inches)
• 2 cups shredded cabbage

INSTRUCTIONS

1. In a large resealable plastic bag, combine lemon juice, olive oil, and minced garlic. Add the halibut or tilapia fillets to the bag, seal it, and turn to coat the fish with the marinade. Refrigerate for 30 minutes.
2. Peel and cube the avocados. In a small bowl, mash ¼ cup of avocado. Stir in the remaining sauce ingredients to create the avocado sauce. Place the remaining cubed avocado in another small bowl and stir in the salsa ingredients to create the fresh salsa. Refrigerate both the sauce and salsa until serving.
3. Drain the fish and discard the marinade. Broil the halibut or tilapia fillets 4-6 inches from the heat for 8-10 minutes or until the fish flakes easily with a fork.
4. Place the cooked fish on the center of each flour tortilla. Top each taco with ¼ cup of shredded cabbage, approximately 1 tablespoon of the avocado sauce, and ¼ cup of the fresh salsa.

With the fish perfectly cooked and the vibrant avocado sauce and fresh salsa adding layers of flavor, these fish tacos are ready to be enjoyed. Serve them as a main course for a casual gathering or a delicious weeknight dinner that will transport you to the flavors of coastal cuisine.