Fish Tacos With Avocado

Fish Tacos With Avocado


This recipe for fish tacos is seasoned fish layered with cabbage, avocado, pico de gallo and a creamy sauce, all tucked inside warm corn tortillas. It’s a meal that’s fast, fresh, healthy and ready in 20 minutes!


  • 1 pound mild white fish filets 
  • 2 teaspoons olive oil
  • 1 tablespoon taco seasoning
  • 1 cup shredded cabbage
  • 1 avocado thinly sliced
  • 1 cup pico de gallo homemade or store bought
  • 1/3 cup plain yogurt
  • 1/3 cup mayonnaise
  • 8 corn tortillas warmed


  1. Heat the oil in a pan over medium high heat. Coat the fish with the taco seasoning.
  2. Place the fish in the pan and cook for 3-4 minutes on each side or until just cooked through. 
  3. In a small bowl, mix together the plain yogurt, mayonnaise and 2 teaspoons of water.
  4. To assemble the tacos: divide the cabbage evenly between 8 corn tortillas. Break up the fish into large pieces and add it on top of the cabbage.
  5. Finish the tacos with the pico de gallo, avocado and a drizzle of white sauce. Serve immediately.

Original Recipe