Avocado Sauce For Fish Tacos Recipes

GRILLED FISH TACOS WITH AVOCADO SAUCE

Grilled Fish Tacos with Avocado Sauce image

Easy, fairly quick, and simply to make grilled fish tacos with a tasty avocado sauce.

Provided by Eric

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

2 pounds mahi mahi fillets
4 ½ teaspoons ground chipotle pepper, divided
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 large avocado - peeled, pitted, and cubed
½ cup sour cream
¼ cup chopped cilantro
nonstick cooking spray
8 (8 inch) flour tortillas, warmed
3 cups shredded cabbage
3 medium limes, quartered

Steps:

Rinse fish and pat dry; cut into four equal portions.
Mix 4 teaspoons chipotle powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining chili powder, and mix until smooth.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 35.8 g, Cholesterol 89.6 mg, Fat 12.6 g, Fiber 5.5 g, Protein 27.1 g, SaturatedFat 3.7 g, Sodium 641.8 mg, Sugar 1.7 g

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE

Blackened Fish Tacos with Creamy Avocado Sauce image

Blackened white fish tacos with creamy avocado sauce and lime coleslaw. Serve with lime wedges and cilantro!

Provided by Nancy Vargas

Categories Mexican Fish Tacos

Time 35m

Yield 3

Number Of Ingredients 22

Ingredients

2 teaspoons garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon brown sugar
salt and ground black pepper to taste
3 (4 ounce) fillets flounder
1 tablespoon olive oil, or as needed
6 (6 inch) corn tortillas
½ (8 ounce) package coleslaw mix
½ cup chopped cilantro
2 medium limes, juiced
salt and ground black pepper to taste
1 large avocado, diced
½ cup chopped cilantro
¼ cup water
2 medium limes, juiced
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
salt and ground black pepper to taste
½ tablespoon chopped pickled jalapeno peppers

Steps:

Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

Nutrition Facts : Calories 589.2 calories, Carbohydrate 51.1 g, Cholesterol 67.7 mg, Fat 34 g, Fiber 14.1 g, Protein 28.3 g, SaturatedFat 5.1 g, Sodium 323.6 mg, Sugar 4.3 g

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