Combine your favorite fish with cheese and avocados to make Avocado Fish Tacos, a quick and delicious dinner for any night of the week.Jump to Recipe
Sometimes we base our meals off of a recipe, other times we just wing it. Avocado Fish Tacos was one of those “just wing it” nights. We were getting low on food and having our “pantry week”. This means we have to work with whatever we have before we go grocery shopping. It allows us to try to use up some of the food we already have.
One of the foods we try to always have is some fish. Fish stays good for a long time in the freezer and can be thawed in minutes. Perfect for the nights we forget to take something out or just don’t have time.
Another food we tend to have extra of is tortilla shells. The packages come with so many of them, and the boys don’t use them much yet. So it’s only Justin and me who eat the shells, meaning we often have leftovers. Lately, I make homemade tortilla shells so we only have what we need.
So that, plus some cheese and avocado from the refrigerator and we had the makings of a delicious meal. We started making these in a similar way to our fried fish sandwich recipe. We breaded the fish, only with a bit different seasonings this time.
The avocado helps give the fish tacos a fresh flavor and adds nutritional value to the meal as well. If you don’t like eating fried foods, you could cook up the fish in a pan and have it plain. It just won’t have as much flavor that way. I don’t eat fried foods very often, so I make an exception for something as delicious as this meal.
Step by Step
Before you get the fish prepped, heat a medium-sized frying pan over medium-high heat. Fill it with enough oil to be about 1/2-inch deep.
Prep the fish by adding two eggs to a small bowl and beat them together. Then dip your fish of choice (we used tilapia) into the eggs, coating the fish as well as possible. In a second bowl, combine breadcrumbs, parsley, and pepper. Dip the fish in the breadcrumb mixture, making sure the fish is well coated with the seasonings.
Once the oil is warm, place the fish fillets into the oil. Cook for about 3-5 minutes on each side. The fish is done when it’s flaky and golden brown. Make sure to flip the fish at least once while you are cooking.
Remove the fish from the pan and place it on a wire rack with paper towels or a dish rag underneath to catch some of the oil.
Meanwhile, slice the avocado and prepare the tacos by placing some of the fish on the center of a tortilla shell. Top that with cheese and avocado and garnish with a little more parsley. We also sprinkled a bit of lime juice on as well before eating the tacos. I added a small spoonful of sour cream to mine, but I love the taste of sour cream.
Originally Published On: May 1, 2018
Last Updated On: June 15, 2019
Avocado Fish Tacos
- 1 cup oil
- 2 eggs (beaten)
- 1 cup breadcrumbs
- 1 tbsp parsley
- 2 fillets fish (such as tilapia)
- 1 avocado
- 4 flour tortilla shells
- 1 cup Mexican blend cheese (shredded)
- 1 tsp lime juice
- Preheat a medium-sized frying pan over medium-high heat and add enough oil so it's about 1/2 inch deep
- In one small bowl, beat both eggs together
- In another bowl, combine the breadcrumbs and parsley
- Dip each fillet of fish into the egg followed by the breadcrumbs to coat as well as possible
- Carefully cook the fish in the heated oil on each side for about 3-5 minutes until the fish is golden brown and cooked through
- Remove the fish from the oil and place on a wire rack with a paper towel or cloth underneath to catch the extra oil
- Slice the avocado
- Prepare the tacos by filling each tortilla shell with 1/4 of the fish topped with cheese and avocado
- Garnish with a bit more parsley and lime juice