Sometimes we base our meals off of a recipe, other times we just wing it. This was one of those “just wing it” nights. We were getting low on food and having our “pantry week” meaning we have to work with whatever we have before we go grocery shopping again to try to use up some of the food.
One of the foods we try to always have is some fish. It stays good for a long time in the freezer and can be thawed in minutes 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.
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 by breading 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 as well, it just won’t have as much flavor. I don’t eat fried foods very often, so I make an exception now and then for something as delicious as this meal.
Before you get the fish prepped, heat a medium-sized skillet over medium-high heat and 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 and cook for about 3-5 minutes on each side until the fish is cooked through 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 plate lined with paper towels or a dish rag 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.
Avocado Fish Tacos
- 1 cup oil
- 2 eggs (beaten)
- 1 cup breadcrumbs
- 1 tbsp parsley
- 2 fillets fish (such as tilapia)
- 1 avocado
- 4 tortilla shells
- 1 cup Mexican blend cheese (shredded)
- 1 tsp lime juice
- Preheat a medium-sized skillet 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 plate lined with a paper towel or cloth to absorb 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