Adventures in Healthier Eating with 2 Kids and a Picky Husband

Fish Tacos With Avocado-Lime Dressing

3 WWPP Posted by 2 years ago 3 Comments

This is my first official post for the California Avocado Commission but, you know, I’ve been going a little avocado crazy in these parts since they sent me that case.

My mission this month was to California-ize a recipe using avocado. I wasn’t quite sure what that meant but as soon they said it I thought: FISH TACOS!

I’m not going to claim to know what an authentic California Fish taco is supposed to be like, because I don’t, but really… does it matter? These fish tacos came out amazing! AND the best part… Ryan, the 9-year-old, LOVED THEM!

I nearly fell out of my chair when he asked for seconds. Unfortunately I didn’t get a good photo of his classic thumbs-up but it was there! My favorite question was:

“What’s the green stuff because I need to know what I’m eating.”

I said it’s avocado and lime with a little honey and he said,

“Well, it’s good!”

Fish Tacos!Thinking about it gives me a little tear. He’s maturing as an eater. I can’t believe it!

Anyway, here’s what I did…

  • 4-6 flounder fillets (any white fish would work)
  • Kosher salt, pepper, cumin, and garlic powder for sprinkling
  • 1 California avocado
  • 1/2 tsp kosher salt
  • 1 tbsp honey
  • 1/2 cup lime juice (I used a combo of fresh and bottled)
  • 1/2 small head of purple cabbage, shredded (bagged coleslaw mix can work in a pinch!)
  • Fresh cilantro
  • Small corn tortillas

Preheat the oven to 425 degrees.

Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Sprinkle the flounder fillets with salt, pepper, cumin and garlic powder. Bake for about 8 minutes until the fish flakes with a fork.

Flounder Filets

While the fish is cooking, puree the avocado, salt, honey and lime juice.

Avocado Lime Sauce

It may take a couple of pulses and stirs in the blender to get it going.

Once it’s smooth, transfer it to a zip-lock bag and cut a small tip off the corner for piping.

Bagged avocado and Lime Sauce

Shred the purple cabbage.

purple cabbage

Warm the corn tortillas for a few seconds a side in a nonstick skillet and then arrange the tacos. I used about half a fillet per taco, topped it with a pinch of purple cabbage, drizzled on the avocado-lime sauce and garnished with some fresh cilantro.

Fish Tacos with Avocado Lime Dressing

Each bite was perfection! So good I’m reminded yet again, you don’t have to go to a restaurant to get things like this!

Two Fish tacos

The great thing about this meal is how easy it is to make a variable amount of servings. The avocado-lime dressing keeps really well because of the lime. I simply put the bag in another bag for storage and have been using it for the past 4 days on salads and additional fish tacos.

Nutritional information will vary but here’s my best take for single tacos using about half a fish fillet on each.

Approx Nutritional Information per serving
Servings Amt per Serving
varies 1 fish taco
Calories Fat Fiber WWPs
110 1g 1g old: 2 new: 3
Sugar Sat Fat Carbs Protein
2g 0g 10g 14g

See other recipes using: avocado, cabbage, fish

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There are 3 comments so far. Join in on the conversation.


    April 1, 2015

    YUM! I've been making a "guacamole" type thing lately with smashed avocados and plain Greek yogurt, lime juice, whatever spices/hot sauce I'm feeling that day. I also made a dark chocolate avocado "pudding" the other night that was really interesting. I liked it, but the family was grossed out. *shrugs*


      April 2, 2015

      No one likes it but me too. I like it with dark cocoa and PB2!


    April 17, 2015

    Roni~ We've got the most AMAZING mango salsa that tops our fish tacos in spring and summer. (sssshhhh....I add avocado to mine too!) Happy Summer!