Avocado fish tacos rolled up and ready to eat
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Avocado Fish Tacos

Combine your favorite fish with cheese and avocados to make a quick and delicious dinner for any night of the week. 
Course Main Dish
Cuisine American
Keyword avocado, seafood, tacos
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 852kcal
Author Stephanie Lynch

Equipment

Ingredients

  • 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

Instructions

  • 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

Nutrition

Calories: 852kcal | Carbohydrates: 64g | Protein: 29g | Fat: 54g | Saturated Fat: 16g | Cholesterol: 217mg | Sodium: 914mg | Potassium: 757mg | Fiber: 10g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 13.4mg | Calcium: 528mg | Iron: 4.8mg