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Home » Recipes » By Meal » Dinner Ideas » Fish Tacos With Avocado-Lime Dressing

Fish Tacos With Avocado-Lime Dressing

Published: Apr 1, 2015 · Modified: Oct 16, 2020 by greenlitebitescom · This post may contain affiliate links · 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
  • ½ tsp kosher salt
  • 1 tbsp honey
  • ½ cup lime juice (I used a combo of fresh and bottled)
  • ½ 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
« Avocado and Tomato Salad With Sunflower Seeds
Ground Turkey and Butternut Squash Chili »

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Comments

  1. Hally says

    April 17, 2015 at 1:56 pm

    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!

    Reply
  2. Krista says

    April 01, 2015 at 9:47 pm

    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*

    Reply
    • roni says

      April 02, 2015 at 9:14 am

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

      Reply

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