Easy Fish Tacos with Avocado Crema

These Easy Fish Tacos are ready in under 15 minutes, are flavorful, baked in the oven and paired with avocado crema and pickled slaw. They are such a delicious fish taco recipe made with all gluten-free ingredients too.

These fish tacos are one of the most delicious ways to spice up your dinner this week. They have a subtle smokey flavor, delicious pickled slaw and an avocado crema that is just too die for with the charred tortillas.

And if you are skeptical on making fish at home, the broiling method here is such a game changer. It doesn’t have my house smelling like fish, takes 10 minutes an it has a light crisp on outside and a flakey center within.

I usually use wild-caught halibut for these but you can use another white fish like cod if you prefer.

This is such a good weeknight dinner recipe because it is ready quickly, doesn’t require lot of effort and tastes 100% fancier than it actually is. I personally am not good at getting fish in often, but recipes like this make it much easier to get my fish intake up.

I hope you guys try this recipe and enjoy it has much as we do! The pickled slaw on top is optional but I do love adding it for some crunch and flavor.

What ingredients you need to make fish tacos with avocado crema:

• Wild-caught halibut – or you can use cod or another white flakey fish
• Smoked paprika, garlic powder, lime juice
• Avocado – freshly ripe avocado for this is perfect
• Greek yogurt – or use sour cream or even cottage cheese
• Shredded red cabbage – I buy a bag pre-shredded cabbage usually. I buy red cabbage usually
• Apple cider vinegar – I haven’t used another vinegar here
• Garlic cloves – cut in small thin slices. This adds great flavor to the slaw
• Coriander seeds – love adding these for flavor for the pickled cabbage
• Tortillas of choice – I like using almond flour ones or corn ones!

How to make fish tacos with pickled slaw and avocado crema:

Prepare the pickled slaw:

1. Place slaw in large heat-proof bowl or jar
2. In medium sauce pan, combine water, vinegar, garlic and coriander 
3. Bring to a boil then pour mixture over the slaw
4. Let it sit until it reaches room temperature then store in fridge (you can prep this night before if you want)

Prepare fish:

1. Set broiler on high and line a baking sheet with parchment paper
2. Pat fish dry with paper towel and arrange skin side-down on baking sheet
3. Combine the rub ingredients then drizzle olive oil on top of fish and rub spice mixture into the flesh of fish
4. Broil for 8 to 10 minutes then use a fork to flake fish into pieces 

Avocado crema (while fish cooks):

1. Place avocado flesh in bowl and thoroughly mash with a fork until smooth
2. Add yogurt, lime juice and salt and pepper and mash all together (if you like spice, add some diced jalapeño)

Assemble tacos:

1. Smear 1 to 2 spoonfuls avocado crema onto tortilla then add fish, cabbage, cilantro and anything else if desired
2. Enjoy while warm!

FAQs and tips on making fish tacos with avocado crema:

• What is the best way to store leftovers? Fish can go in an airtight container for 2 days. Avocado crema can do same but it may brown a bit. The slaw can stay good for 3 weeks in fridge.
• What is the best way to reheat the fish? Baking sheet at 350 degrees F or covered in a skillet on medium-low heat. I don’t recommend microwave.
• Will my house smell like fish from these? I don’t think so! I am pretty particular with cooking fish and this recipe doesn’t smell up our home.
• To save time, prep the pickled slaw the night before!

A few other delicious easy weeknight recipes to try:

DELISH One-pot Enchilada Meatballs (gluten-free)

The BEST One Pot Pad Thai Noodles

Easy Burrito Casserole (gluten-free)

30-minute Kung Pao Meatballs (gluten-free)

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