Fish Tacos with Avocado-Cilantro Sauce |

Fish Tacos with Avocado-Cilantro Sauce

Fish Tacos with Avocado-Cilantro Sauce |
Fish Tacos with Avocado-Cilantro Sauce

Fish Tacos with Avocado-Cilantro Sauce |

When your butcher comments that he’s seen more of your husband than you recently, you know it must be true. You’ve been in a rut.

A food rut.

I hit a wall recently, where my appetite was well intentioned but never satisfied. I found myself turning to old favorites only to find that I couldn’t even cook those well. Dishes here and there were considered utter failures. There were little glimmers of hope scattered between meals: some amazing buttermilk fried oysters in a delicious aioli, and some cherry nutella scones. But overall, I wasn’t feeling it.

I would go to the store and nothing looked appetizing. So my husband went instead.

It’s okay. I go through these phases every so often, do you? When it does, I use it to recalibrate and to listen to my family’s cravings. And I wait. Because something will inspire me, eventually.

Fish Tacos with Avocado-Cilantro Sauce |
Fish Tacos with Avocado-Cilantro Sauce |

It turns out that all I needed to do was to turn to my favorite flavors. Jalapeños, cilantro, avocados, and garlic. My husband had a craving for fish tacos, and when he came home with some lovely slabs of mahi mahi, I found myself excited again. A subtle marinade, a deliciously creamy avocado and cilantro sauce, loads of brilliant, crunchy red cabbage – it all came together and excited me once again. It was delicious.

Fish Tacos with Avocado-Cilantro Sauce |
Fish Tacos with Avocado-Cilantro Sauce |
Fish Tacos with Avocado-Cilantro Sauce |

I felt the shift as my knife pushed through the red cabbage. The simple act of slicing to reveal ribbons of purple and white brought wonder – how clever is Mother Nature? Such a beautiful vegetable – why don’t I cook with red cabbage more often?

Fish Tacos with Avocado-Cilantro Sauce |
Fish Tacos with Avocado-Cilantro Sauce |
Fish Tacos with Avocado-Cilantro Sauce |

Tacos – everyone can agree on that, right? The mahi mahi was utterly fresh, as good as it can get when you’re on the mainland. But you know what I loved best? That creamy avocado-cilantro sauce. A little bit garlicky, and simply velvety from the avocado, it was a refreshing twist to the dollop of plain crema or sour cream. Smothered on the taco shell, it just bound all the crunchy red cabbage, red onion and radishes together so beautifully.

Fish Tacos with Avocado-Cilantro Sauce |

Ah, it’s good to be back. If you happen to find yourself stuck, if everything else is tried and true, and perhaps even a little bit boring, I hope you try these Fish Tacos with Creamy Avocado-Cilantro Sauce. It just may do the trick.

Fish Tacos with Avocado-Cilantro Sauce

Serves 4 | Prep: 20 minutes | Cook: 15 minutes

Taco night is one of our favorites at our house. With these fish tacos, it's even better! Definitely take the time to make the avocado-cilantro sauce - it makes the dish pop and is worth the extra step.


For the Fish Tacos:

2 pounds meaty white fish fillets (I prefer mahi-mahi)

1/4 cup olive oil

1 lime, juiced

1 tablespoon sriracha

1 jalapeno, chopped

1/4 cup cilantro leaves, chopped

1 teaspoon kosher salt

8 corn-flour tortilla shells

For the Garnish:

Red cabbage, shredded

Radishes, thinly sliced

Red onion, thinly sliced

Avocados, pitted, peeled and sliced

Lime wedges

Sriracha or hot sauce

Cilantro leaves

Avocado-Cilantro Sauce (see below)

For the Avocado-Cilantro Sauce:

2 cloves garlic, peeled

1 teaspoon salt

1/2 cup light sour cream

1 ripe avocado, pitted and peeled

1/4 cup cilantro leaves

juice of 1/2 lime

Freshly ground pepper, to taste


Preheat the grill on high heat.

In a large, shallow dish, whisk together the olive oil, lime juice, sriracha, jalapeno, cilantro and salt. About 15 minutes before you are ready to grill the fish, marinate the fish for 15 minutes in the refrigerator. When the grill is ready and the fish has been marinated, place the fish flesh side down onto the grill. Lower the heat to medium-high. Cook for about 5 minutes, then gently release the fish from the grill and flip. Cook for another 5 minutes. Remove from the grill and let it rest on a plate.

Meanwhile, make the Avocado-Cilantro Sauce. In the bowl of a food processor, blend the garlic and salt until finely chopped. Add the sour cream, avocado, cilantro, lime juice and pepper. Blend until smooth. Adjust the seasoning if necessary with salt and pepper. The sauce can be prepared ahead of time and stored in a tightly sealed container in the refrigerator.

Warm the tortillas on the grill or in a hot skillet over medium-high heat. To serve, slice or flake apart the fish and place several pieces on the tortilla shells. Garnish as you wish and enjoy! 

Fish taco marinade lightly adapted from Fish Tacos by Bobby Flay, via Food Network.


  1. Carol at Wild Goose Tea

    Welcome back. Lol. What a wonderful way to get back in the groove.
    That sauce looks luxuriant enough to be a face mask. Ha!
    I am a fish taco nut. So I pinned this one.

  2. Matt Robinson

    I think the sauce would do it for me too, so great for these fish tacos! So glad you were inspired to make these! Have a great weekend:)

  3. Linda

    I made the Fish Taco last night. It was great! My husband especially liked it. Great low-cal dinner and filling also.

  4. angela@spinachtiger

    I totally get into a rut, and I’m in awe of those who don’t. We had eggs for dinner last night because I didn’t feel like cooking. Now looking at these fish tacos, Liren, I have a new idea for something I’ve been struggling with. Radishes!

  5. Hannah Barham

    Wow this looks so yummy! love your photos and love the dish. Im from Australia, and Mexican food is not big here at all. I grew up eating store bought tacos with mince, tomato and ice berg lettuce, and I thought that was what Mexican food was. I have realised that Mexican food is way more interesting and tasty than the store bought stuff. I’ll have to try this one out!

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