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+ servings

Fish Tacos with Avocado Sauce & Pico De Gallo

Marla Hingley
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • GF flour/corn tortillas or lettuce cups

Spicy Avocado Lime Sauce

  • 2 avocados pitted
  • 1 cup GF plain thick yogurt or sour cream use tofu or cashew cream for a dairy free option
  • Juice and zest of 1 lime
  • 1 jalapeño pepper seeded, minced (or 1 Tbsp canned green/red chilies)
  • ¼ cup fresh cilantro chopped
  • Salt and pepper to taste

Pico De Gallo

  • 2 to matoes seeded, diced
  • ½ - 1 red pepper finely diced
  • 1 jalapeño seeded, minced (or 1 Tbsp canned green/red chilies)
  • 1 garlic clove minced
  • ½ onion minced
  • Juice and zest of 1 lime
  • ¼ cup fresh cilantro chopped
  • 2 Tbsp olive oil
  • Salt and pepper to taste

Fish

Instructions
 

  • for the avocado sauce, combine all ingredients in a mini food processor and pulse until smooth (or mash with fork). Keep in the refrigerator until needed.
  • For the salsa, combine all ingredients together in a bowl and keep in the refrigerator until needed.
  • In a large skillet pour in enough oil to coat the bottom, and heat to medium-high. Dredge fish in flour, then fry until fully cooked, turning to brown the other side. Drain on paper towel.
  • To assemble, lightly grill tortillas (or use lettuce leaves), and fill with desired veggies. Top with fish and 2 sauces.
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