Discover The
Best Sauce
for Avocado Fish Tacos

There’s an ocean’s worth of avocado fish taco recipes! Maybe your specialty is Catfish Tacos with Avocado Pico de Gallo or zesty Fish Tacos with Avocado and Mango. Perhaps you prefer to keep it simple with fish sticks and avocado slices in a tortilla. No matter what the catch of the day is, a taco just isn’t a taco without the perfect sauce. And nothing beats avocado sauce, if we do say so ourselves! 😋

 

Thanks to their mild, creamy taste, avocados are so deliciously versatile and add nearly 20 vitamins, minerals, and other nutrients to any dish. Adding avocados will elevate your taco game every time, whether you dice them as a topping, smash them for a spread, or drizzle them as a sauce.

 

Nutritional Benefits of Avocado Fish Taco Sauce

Many traditional sauce recipes use spreads that contain saturated fats. Luckily, this homemade avocado sauce for fish tacos is a superb substitute. Most of the fat in avocados is unsaturated (monounsaturated and polyunsaturated fats). These are often called “good fats,” and the Dietary Guidelines for Americans recommends replacing bad fats with them to help reduce the risk of cardiovascular diseases. Replacing foods high in saturated fat with avocados doesn’t have to mean dry, bland food. Avocados provide a rich taste and creamy texture plus a brilliant green color.

 

 

 

Avocado Sauce for Avocado Fish Tacos Recipe

Makes 5 servings.

 

Ingredients:

• 1 ripe Avocado From Mexico (make sure it’s ripe)
• 1/2 c. cilantro, loosely packed
• 1 clove of garlic, minced or chopped
• 1 lime, juiced
• 1/3 c. low-fat plain yogurt
• Salt and pepper to taste
• 1 jalapeño, de-seeded and diced (optional, for an extra kick!)

 

Directions:

1. Prepare all ingredients. Carefully cut open the avocado lengthwise with a sharp knife. Scoop out the flesh with a shallow spoon into a food processor or blender. Mince or chop the garlic clove into small pieces. Tightly chop the jalapeño (if using). Remove seeds and white membrane to lessen the heat. Loosely chop cilantro, up to 1/2 cup. Do not pack it down. Combine ingredients in the food processor.
2. Blend. In 10-second intervals, blend the mixture until creamy. Taste-test in between blends. Too thick? Add more lime juice or a bit of water. Too runny? Add more avocado or yogurt to thicken the mixture.
3. Get presentation points. If spooning the sauce into individual ramekins for guests, sprinkle a few cilantro leaves over top each serving. If drizzling the avocado sauce over fish tacos, use the “piping-bag” method. Place the sauce in a sandwich bag. Push the air out of the bag and seal. Twist the bag from the top down to create pressure at one corner. Cut a spout in that corner with scissors and drizzle the sauce in a zigzag pattern over the mouth of the tacos.
4. Store. Avocado naturally oxidizes when exposed to air and turns brown. To keep your sauce from turning brown, scoop it into an air-tight container, add a layer of lemon or lime juice, and place some plastic wrap, ensuring it’s flush with the sauce, over the top. (This trick also works for storing guacamole.) This recipe will stay good in the fridge for about two days but tastes best when served fresh.

 

Avocado Fish Tacos With Avocado Sauce

This sauce is suitable for all kinds of avocado fish tacos, whether your taste buds crave a classic fried catch or an exotic seaside variety.

 

No matter where you live, chances are there’s tilapia at your grocery store, begging to be pan-fried and served in Baja Fish Tacos. In this avocado fish taco recipe, the sauce brings the mild fish and crunchy purple cabbage to life. Use avocado sauce instead of yogurt and lime, or drizzle both on your taco for extra flavor.

 

For a crispier, fried white fish taco, look no further than this Avocado Chimichurri Fish Taco on corn tortillas. In this recipe, the avocado sauce balances out the bold flavors of fire-roasted salsa, queso fresco crumbles, and chimichurri slaw, complete with cabbage and fresh herbs.

 

Creamy Avo Salmon Tacos with avocado sauce is a winning dish, too. Blacken seasoned salmon cubes in a pan over high heat for (about 2–3 minutes per side). Add the slaw made of Brussels sprouts and cabbage and top with — you guessed it — our delicious avocado sauce.

 

Assembly Tips for Avocado Fish Tacos

Whatever avocado fish taco you’re creating, the order of assembly can make the difference between a taco that melts in your mouth and one that falls apart in your hands. For the optimal eating experience, warm the tortillas and wait to assemble tacos just before serving and mind each layer’s order. We suggest starting with any cheese or fresh veggies first, then adding the fish, and completing the taco with any slaw or drizzles of sauce last. That way, the tortilla won’t get soggy and tear as quickly.

 

For more complementary condiments, check out our full spread of avocado spread recipes.