Fish Tacos with Avocado Salsa

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Fish Tacos with Avocado Salsa
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  • 1/4 cup all-purpose flour, spooned into measuring cup and leveled (60 mL)
  • 1/4 cup cornmeal (60 mL)
  • 1/2 tsp onion powder (2 mL)
  • 1/2 tsp chili powder (2 mL)
  • 4 fish fillets (1 lb total), such as tilapia, rinsed, patted dry, and cut into 8 strips total
  • 2 Tbsp canola oil (30 mL)
  • 1/4 tsp salt (1 mL)
  • 8 corn tortillas, warmed
  • 1/2 medium avocado, peeled, pitted, and diced
  • 1/2 cup fresh pico de gallo, salsa verde, or picante sauce (125 mL )
  • 1 medium lime, cut into 8 wedges



1 Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.

2 Heat canola oil in a large nonstick skillet over medium high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes with a fork.

3 Place on a serving platter and sprinkle evenly with salt.

4 Place fish in warmed tortillas, and top with equal amounts of avocado and pico de gallo. Squeeze a lime wedge over each tortilla.