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

Table of Contents

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

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

5 from 4 votes

Course: Dinner

Cuisine: Mexican

Keyword: best fish tacos, fish taco recipe, fish tacos

Prep Time: 15

Cook Time: 10

Total Time: 25

Calories: 395kcal

Servings:

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.