Raise your hand if you think tacos are one of the best foods ever! These Fish Tacos with Avocado certainly are. It took me a minute to fully appreciate how amazing tacos are once I moved to the US. I started my Mexican food journey with chimichangas while still living in Zagreb. About five years before I moved a Mexican restaurant opened in Zagreb and that was my go to order. Chicken chimichanga with peppers, beans and corn and tons of very un-authentic dips. It was so good though, sometimes I miss Croatian-Mexican food. (Just how I miss Croatian-Chinese food, but that’s another post)
So once I moved here I liked to ordered chimichangas if they were available, or a smothered burrito. I think in the first 3-4 years I also tried a quesadilla, a taco salad and yes, a taco. A taco bell taco. Yikes. So I really didn’t have a GOOD taco for years, but once I had one, I decided to make up for all the lost time. And especially since I started making them often for my family. I also realized tacos are one of the best entertaining foods ever, I love making taco bars. My carnitas tacos love is well known, and I love grilled chicken and steak tacos, shrimp tacos or pretty much any taco you put in front of me.
Fish Tacos with Avocado
Today is all about these Fish Tacos with Avocado though. They are incredibly quick and simple to make. I like to use cod and this seasoning from Whats Gaby Cooking available at William Sonoma. I love her taco seasoning on any protein or veggies, it’s a really good one. Besides that you only need some nice charred corn tortillas, a few avocados smashed with lime, salt and pepper. Lastly some purple cabbage shredded and also seasoned simply with salt, pepper and lime. That’s it!! If you are not a fan of cabbage this is super yummy with pickled red onions or even fresh thinly slices red onions.
Fish Tacos with Avocado
Ingredients
- 1 lb cod fish
- taco seasoning
- salt and pepper
- olive oil
- 2 avocados
- 1 small purple cabbage
- 3 limes
- 6-12 corn tortillas see note
Instructions
- Check your cod for any bones and if needed pick them out with fish tweezers. Or regular ones, I've done that before I had fish ones. Just make sure you disinfect them before and after. Season the cod with salt and pepper and your favorite taco seasoning, I mention my go to in the post, it's truly a great upgraded seasoning.In a grill pan heat up some olive oil then add the cod and cook for about 4-5 minutes per side. Once the fish is flaky and becomes opaque (the flesh is not "see through") it is done.While the fish is grilling smash the two avocados together and season with juice of one lime and salt and pepper. Using a mandolin slicer (or a sharp knife) slice the cabbage thinly and also season with salt and pepper and juice of 2 limes. Mix well.Char the corn tortillas, I do this on my stovetop burner over an open flame but you can also use a pan for it if you have an induction stovetop. Assemble the tacos by putting the cabbage slaw on the bottom, adding some avocado and finally topping with the grilled fish. serve with extra lime wedges and enjoy!
Notes
