Pan seared fish tacos with smashed avocado

Pan seared fish tacos with smashed avocado and quick-pickled onions make a quick, delicious and healthy dinner.

Pan seared fish tacos with smashed avocado

Ingredients

Full recipe with instructions can be found in the recipe card below.

  • White fish. Any white, flaky fish will do. Cod, Hake, Halibut and Sea Bass are all good options.
  • Olive oil.
  • Taco spice. 
  • Salt.
  • Lime juice. 

For the tacos: 

How to make fish tacos

  1. Season and cook the fish: Slice the fish into 5cm/2inch fingers (this size is perfect for tacos). Drizzle the olive oil and lime juice over the fish then generously season with the taco spice and salt on both sides. Heat a large pan or skillet over medium-high heat then add the fish and allow to cook for 1-2 minutes per side (depending on thickness) until cooked through and caramelized. Remove from the pan and allow to rest for a few minutes.
  2. Make the smashed avocado: Halve the avocados and scoop out the flesh. Mash with the back of a fork then season with lime juice, salt and pepper.
  3. Assemble and serve: Char the tortillas over an open flame (your gas stove) or in a hot pan. Add a smear of avocado to every tortilla then top with a piece of fish, a generous dollop of salsa, pickled onions, sliced chillies and coriander/cilantro. Serve immediately.

Pan seared fish tacos with smashed avocado

Fish taco recipes

  1. Blackened Salmon Tacos
  2. Crispy fish tacos with hot sauce crema
  3. Easy spicy shrimp tacos
Pan seared fish tacos with smashed avocado

Pan seared fish tacos with smashed avocado

Pan seared fish tacos with smashed avocado and quick-pickled onions make a quick, delicious and healthy dinner.
5 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Keyword: best fish tacos, fish taco recipe, fish tacos
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 395kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 500 g (1lb) white fish
  • 2 tbsp olive oil
  • 2 tsp lime juice
  • 2 tbsp taco spice
  • 1 tsp salt

For the tacos

  • 2 avocados
  • 5 minute salsa
  • pickled onions
  • corn tortillas
  • sliced chillies
  • fresh coriander/cilantro

Instructions

  • Slice the fish into 5cm/2inch fingers (this size is perfect for tacos).
  • Drizzle the olive oil and lime juice over the fish then generously season with the taco spice and salt on both sides.
  • Heat a large pan or skillet over medium-high heat then add the fish and allow to cook for 1-2 minutes per side (depending on thickness) until cooked through and caramelized.
  • Remove from the pan and allow to rest for a few minutes.
  • Halve the avocados and scoop out the flesh. Mash with the back of a fork then season with lime juice, salt and pepper. 
  • Char the tortillas over an open flame (your gas stove) or in a hot pan.
  • Add a smear of avocado to every tortilla then top with a piece of fish, a generous dollop of salsa, pickled onions, sliced chillies and coriander/cilantro. Serve immediately.

Nutrition

Calories: 395kcal | Carbohydrates: 32g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 63mg | Sodium: 677mg | Potassium: 965mg | Fiber: 10g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

One Comment