Best 5 Fish Tacos With Guacamole Recipes
**Sink your teeth into the tantalizing flavors of fish tacos, an iconic culinary creation that harmoniously blends the zest of Mexican cuisine with the freshness of seafood. These tacos burst with an array of enticing textures and vibrant flavors, featuring crispy fish fillets nestled in warm tortillas, adorned with a symphony of toppings like zesty slaw, creamy guacamole, and tangy salsa. Dive into the depths of this recipe collection, where you'll discover a treasure trove of fish taco variations, each offering a unique twist on this beloved dish. From classic beer-battered fish tacos to tantalizing grilled fish tacos brimming with smoky goodness, this culinary expedition promises an explosion of taste that will transport your palate to coastal paradise.**
**1. Classic Beer-Battered Fish Tacos:**
Indulge in the timeless delight of classic fish tacos, where crispy beer-battered fish takes center stage. This recipe guides you through the art of creating a golden-brown batter infused with the refreshing essence of beer, enveloping tender fish fillets that are then fried to perfection. Assemble your tacos with crisp cabbage slaw, zesty salsa, and a dollop of creamy guacamole, resulting in a symphony of flavors and textures that will leave you craving more.
**2. Grilled Fish Tacos with Chipotle Crema:**
Embark on a culinary adventure with grilled fish tacos, where succulent fish fillets are seared to perfection, infusing them with a smoky, charred flavor. This recipe introduces you to the magic of chipotle crema, a tantalizing sauce that combines the heat of chipotle peppers with the cooling creaminess of sour cream. Top your tacos with vibrant pico de gallo and tangy pickled onions for a flavor combination that dances on your tongue.
**3. Baja Fish Tacos with Avocado Salsa:**
Transport your taste buds to the sun-kissed shores of Baja California with these vibrant fish tacos. Lightly seasoned fish fillets are grilled until flaky and tender, then nestled in warm tortillas and adorned with a refreshing avocado salsa. This salsa bursts with the creamy richness of avocados, complemented by the brightness of lime juice and the subtle heat of jalapeños. Top it off with a drizzle of tangy crema and a sprinkling of cotija cheese for an authentic Baja experience.
**4. Blackened Fish Tacos with Mango Salsa:**
Dive into the depths of flavor with blackened fish tacos, where blackened seasoning adds a bold, smoky dimension to tender fish fillets. This recipe teaches you the art of creating a flavorful blackened rub using a blend of spices and herbs. Paired with a sweet and tangy mango salsa, these tacos offer a harmonious balance of flavors that will tantalize your taste buds. Garnish with a dollop of cooling sour cream and a sprinkling of cilantro for a perfect finishing touch.
**5. Fish Tacos with Tropical Salsa:**
Escape to a tropical paradise with these fish tacos, where vibrant tropical salsa takes the spotlight. This salsa is a medley of sweet and juicy fruits, including pineapple, mango, and papaya, combined with a hint of chili peppers for a touch of heat. Perfectly grilled fish fillets are enveloped in warm tortillas and topped with the vibrant salsa, creating a burst of tropical flavors with every bite. Finish them off with a drizzle of lime crema and a sprinkling of toasted coconut for an unforgettable taste experience.
HALIBUT FISH TACOS WITH GUACAMOLE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings, 3 fish tacos each
Number Of Ingredients 13
Steps:
- Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
- While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
- When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
FISH TACOS WITH GUACAMOLE
Fish tacos are my new favorite thing-lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper., Sprinkle tilapia with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.
Nutrition Facts : Calories 308 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 299mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
FISH TACOS WITH AVOCADO SAUCE
"I grew up in Alaska where halibut was readily available for recipes like this. A good friend, who normally doesn't eat fish, went back for fourth helpings of these flavorful tacos." -Cortney Claeson, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 26
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes., For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocados in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving., Drain fish and discard marinade. Broil halibut 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tablespoon sauce and 1/4 cup salsa.
Nutrition Facts : Calories 545 calories, Fat 27g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 732mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 7g fiber), Protein 34g protein.
BLACKENED FISH TACOS WITH AVOCADO SLAW
Steps:
- For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
- In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
- For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
- Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
- Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.
GRILLED SALMON TACOS WITH CHUNKY GUACAMOLE
Chunky guacamole provides a tasty addition to these grilled salmon tacos. A perfect Mexican dinner that's ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 10
Number Of Ingredients 15
Steps:
- In medium bowl, mix Chunky Guacamole ingredients. Cover; refrigerate until ready to serve.
- In small bowl, mix 3 tablespoons lime juice, 1/2 teaspoon salt and the pepper. Rub salmon fillets with lime juice mixture; let stand 15 minutes.
- In 12-inch skillet, heat oil over medium heat until hot. Cook salmon fillets in oil 15 to 20 minutes or until fish flakes easily with fork, turning once. Remove from heat; cut in serving-size pieces, removing and discarding skin.
- Fill tortillas with salmon and cabbage. Serve with guacamole and lime wedges.
Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Taco, Sodium 450 mg, Sugar 2 g, TransFat 0 g
Tips:
- Use fresh fish for the best flavor. If you can't find fresh fish, frozen fish will also work.
- Season the fish with salt, pepper, and paprika before cooking. This will help to enhance the flavor of the fish.
- Cook the fish until it is cooked through but still moist. Overcooked fish will be dry and tough.
- Make the guacamole ahead of time so that the flavors have time to meld. This will also make it easier to assemble the tacos.
- Serve the tacos with your favorite toppings, such as salsa, sour cream, and shredded cabbage.
Conclusion:
Fish tacos are a delicious and easy-to-make meal that is perfect for a casual get-together. They are also a healthy option, as fish is a good source of protein and omega-3 fatty acids. With a little planning, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy meal, give these fish tacos a try!
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