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    Home » Recipes » Appetizers » Fish Tacos With Avocado-Lime Dressing

    Fish Tacos With Avocado-Lime Dressing

    Updated: Aug 15, 2023 by Veronica Noone · This post may contain affiliate links · 3 Comments

    fish tacos pin

    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!"

    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...

    Ingredients

    • 4-6 flounder fillets (any white fish would work)
    • Kosher salt, pepper, cumin, and garlic powder for sprinkling
    • 1 California avocado
    • ½ teaspoon kosher salt
    • 1 tablespoon 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

    Instructions

    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.

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

    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.

    Shred the 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.

    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!

    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.

    📖 Recipe

    fish tacos featured

    Ground Turkey and Butternut Squash Chili

    Fish tacos with avocado-lime dressing are a tasty and easy weeknight dinner option. Follow this recipe for a quick and delicious meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 4 minutes mins
    Cook Time 10 minutes mins
    Total Time 14 minutes mins
    Course Appetizer
    Cuisine American
    Servings 2 people
    Calories 334 kcal

    Ingredients
      

    • 12 oz ground turkey thigh
    • ½ sweet onion chopped
    • About 1 and ½ cups cubed butternut squash I used just over 200g
    • 2 tablespoon ground cumin
    • 2 tablespoon dried cilantro
    • 1 tablespoon chili powder
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground red pepper
    • 1 14.5oz can petite diced tomatoes

    Instructions
     

    • Brown the turkey with the onion and the butternut squash.
      12 oz ground turkey thigh, ½ sweet onion, About 1 and ½ cups cubed butternut squash
    • Add the cumin, cilantro, chili powder, salt and red pepper.
      2 tablespoon ground cumin, 2 tablespoon dried cilantro, 1 tablespoon chili powder, ½ teaspoon kosher salt, ¼ teaspoon ground red pepper
    • Once the turkey is cooked through, add the tomatoes and lower to a simmer. Cook until the butternut squash is tender and you're done!
      1 14.5oz can petite diced tomatoes
    • I topped with avocado, of course!

    Nutrition

    Calories: 334kcalCarbohydrates: 12gProtein: 35gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 1411mgPotassium: 789mgFiber: 3gSugar: 5gVitamin A: 1485IUVitamin C: 16mgCalcium: 125mgIron: 8mg
    Keyword Butternut, Squash, Turkey
    Tried this recipe?Let us know how it was!

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    1. Hally

      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

      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

        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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