Grilled Fish Tacos with Avocado Salsa

Home » Grilled Fish Tacos with Avocado Salsa

We probably ate an insane amount of fish tacos. We’ve been eating it a few times a month since we moved to San Diego, the land of fish tacos. It’s usually a really quick dinner, and it’s always healthy. My 5 year old loves the fish tacos. Which makes me a little weird because he’s fussy, but the kid loves to gobble up a fish taco or two. He was probably destined to be a surfer. He did start playing boogie boarding at age 3, but I digress.

I’ve been trying variations of the fish tacos since we eat them so often. Avocado and heirloom tomatoes were on sale this time, so I decided to make an easy fish taco topped with avocado salsa. It turned out very tasty. I realize it’s still hard winter in most of the US (my main reader hub) and it’s 6 weeks before the groundhog sees his shadow. Give yourself a mental vacation, enjoy some tacos, and pretend you’re on the beach in San Diego. You deserve it, right?

Fish tacos on a plate topped with avocado tomato salsa and lime wedges
Fish tacos on a plate topped with avocado tomato salsa and lime wedges

raw material


  • 2 tablespoon olive oil
  • 1 pound white fish fillet Red Snapper, Tilapia, etc.
  • 2 lime Juiced
  • 2 teaspoon paprika
  • 1 teaspoon cumin powder

Tomato and Avocado Salad

  • 1 large heirloom tomatoes diced
  • 1 big avocado cored, diced
  • 1/4 cup chopped cilantro leaves
  • 1/4 white onion diced
  • 1/2 chili minced
  • 1 lime Juiced
  • 1/4 teaspoon Salt
  • 8 Serving Tacos


  • Heat olive oil in a large skillet over medium-high heat, or heat an outdoor grill over medium-high heat, and line with a lightly greased aluminum foil.

  • Season the fillets with the juice of 2 limes and sprinkle paprika and cumin on both sides.

  • Cook fish 3 to 5 minutes per side. Actual cooking time will depend on the thickness of the individual fillets. Fish made from it flakes easily with a fork.

  • Meanwhile, in a small mixing bowl, combine tomatoes, avocado, cilantro, onion, jalapeño, juice of 1 lime, and salt.

  • Heat the tortillas in a skillet or heavy skillet. Serve the tacos with a small fish and top the tacos with a hefty pile of salsa.

Serve: 1tacos | Calories: 140kcal | carbohydrate: 6G | protein: 12G | fat: 8G | Saturated fat: 1G | cholesterol: 28mg | sodium: 114mg | Potassium: 374mg | fiber: 3G | sugar: 1G | Vitamin A: 365unit | Vitamin C: 13mg | calcium: twenty twomg | iron: 1mg