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.

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: 

• Avocado.
• 5-minute salsa.
• Pickled onions.
• Corn tortillas.
• Fresh coriander/cilantro.
• Fresh chilli.
• Lime wedges.

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.

Fish taco recipes

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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 and quick-pickled onions make a quick, delicious and healthy dinner.

5 from 2 votes

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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

Servings: 4

Calories: 395kcal

Author: Alida Ryder

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