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Easy Fish Tacos with Avocado Crema

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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.

  • Prep Time: 10 mins
  • Cook Time: 15 misn
  • Total Time: 25 mins

Yield: Serves 3-4 1x

Ingredients

Scale

Fish:

  • 1 lb wild-caught halibut, cod or another white flakey fish
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • sea salt and black pepper to taste
  • Fresh lime juice

Avocado crema:

  • 1 avocado
  • 1/2 cup greek yogurt
  • 2 tablespoons fresh lime juice
  • Sea salt and black pepper to taste

Pickled slaw:

  • 2 cups shredded red cabbage (I buy a bag pre-shredded)
  • 2 cups water
  • 3/4 cup apple cider vinegar
  • 2 garlic cloves, cut in small thin slices
  • 2 teaspoons coriander seeds

Tacos:

  • tortillas of choice, I like using almond flour ones or corn ones!
  • Cilantro, salsa, anything you’d like with tacos

Instructions

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!

Notes

*Store leftover fish and slaw in fridge (you will have lots of slaw! it’s great on salads). Avocado crema won’t stay fresh/will brown!

  • Author: Rachel

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