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Published on by Jamie Silva
Fish taco recipe seasoned with smoky spices then topped with sliced red onions, chopped cilantro, and a homemade avocado chimichurri sauce! You and your family will love these fish tacos. It’s the perfect easy weeknight meal!
Do you love tacos? Duh, right? I think the question should be, who DOESN’T love tacos? I’ll be honest, Mexican cuisine is not my very favorite but if I had to choose one taco recipe that I love and make all the time, it’s these fish tacos!
I LOVE FISH TACOS! Plus if they’re made with smoky spices and topped with this avocado chimichurri recipe? I mean, what’s not to like! Let me show you how to make this super easy weeknight meal in less than 30 minutes!
Ingredients You’ll Need
- Parsley, garlic, dried oregano, red pepper flakes, salt, pepper, olive oil, lime juice, Hass avocado. These are the ingredients for the delicious avocado chimichurri. Essentially, this is a classic chimichurri recipe with avocado. SO GOOD!
- Smoked paprika, garlic powder, oregano, dried parsley, salt, and pepper.This is the seasoning mix I made for the fish tacos.
- Cod fillets.I used cod fillets because it was what I had in the freezer however feel free to use any white fish, like mahi mahi or halibut. I like using white fish because of their mild flavor.
- Corn tortillas.I prefer corn tortillas instead of flour tortillas for tacos, in general. I like to char the tortillas a bit. You could also warm them up in the microwave too.
- Optional toppings for tacos. I like sliced red onions, chopped parsley, or chopped cilantro for these tacos, along with the avocado chimichurri sauce, of course!
How To Make This Fish Taco Recipe
- Make the seasoning mix. In a bowl, add smoked paprika, garlic, oregano, parsley, salt, and pepper, and mix together until combined.
- Season the fish. Lay the cod fillets on a clean work surface and sprinkle the seasoning evenly over each filet, rubbing it on all sides.
- Cook the cod fillets. In a nonstick skillet, heat oil over medium-high heat. Cook cod fillets, skin side up, for 5 minutes. Flip the filet and cook for another 5 minutes. Transfer to a plate and break into large chunks.
- Make the fish tacos. Divide the cod evenly into the warm corn tortillas. Add avocado chimichurri, sliced red onions, and parsley. That’s all folks!
Recommended For This Recipe
Food Processor
If you are making salsas or sauces or simply prepping ingredients, a food processor is a must have! It chops and blends so quickly, saving you so much time!
How To Make Avocado Chimichurri Sauce
- Add ingredients to a food processor. In a food processor, add parsley, garlic, dried oregano, red pepper flakes, salt, pepper, olive oil, and lime juice.
- Pulse until desired consistency. Pulse until well combined. Add avocado and give it a few more pulses until desired consistency. I prefer a thick, chunky texture but you can pulse it until it is more blended. Up to you! This is the food processor I used.
- Save it in the fridge. You can transfer the avocado chimichurri sauce to an airtight container and store it in the fridge for up to 2 weeks!
Questions About This Fish Taco Recipe
What is the best fish to use for fish tacos?
Personally, I like white fish for fish tacos. Examples of white fish include mahi mahi, cod, halibut, grouper, or snapper. As long as you get the freshest and best quality cod fillets, they won’t smell fishy. For the most part, white fish has a mild flavor which is perfect for smoky seasonings and fish tacos.
What do you eat with fish tacos?
You can serve these cod fish tacos with homemade tortilla chips, white rice, black bean soup, tostones, or guacamole. Id’ also recommend making churros for dessert!
You may also like:
- 15-Minute Spicy Fish Taco Recipe
- Blackened Salmon with Pineapple-Jalapeño Salsa
- 15-Minute Basil Chimichurri Shrimp Skewers
- Spicy Salmon with Honey Butter Sauce
Avocado Chimichurri Fish Taco Recipe
5 from 2 votes
By: Jamie Silva
Fish taco recipe seasoned with smoky spices then topped with sliced red onions, chopped cilantro, and a homemade avocado chimichurri sauce! You and your family will love these fish tacos. It's the perfect easy weeknight meal!
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Dish
Cuisine American
Servings 4 servings
Ingredients
Avocado Chimichurri
- 1 cup chopped parsley
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes or more if desired
- Salt + pepper to taste
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1 Hass avocado pitted and diced
Fish Tacos
- 1 teaspoon smoked paprika
- 1 teaspoon garlic
- 1/2 teaspoon oregano
- 1/4 teaspoon parsley
- Salt + pepper to taste
- 4 cod fillets or any white fish
- Warm corn tortillas
- Optional toppings: sliced red onions, chopped parsley, chopped cilantro
Instructions
In a food processor, add parsley, garlic, dried oregano, red pepper flakes, salt, pepper, olive oil and lime juice. Pulse until well combined. Add avocado and give it a few more pulses until desired consistency. I prefer a thick, chunky texture but you can pulse it until it is more blended. Up to you! You can transfer the avocado chimichurri sauce to an airtight container and store it in the fridge for up to 2 weeks. Set aside.
In a bowl, add smoked paprika, garlic, oregano, parsley, salt, and pepper, and mix together until combined. Lay the cod fillets on a clean work surface and sprinkle the seasoning evenly over each fillet, rubbing it on all sides.
In a nonstick skillet, heat oil over medium-high heat. Cook cod fillets, skin side up, for 5 minutes. Flip the filet and cook for another 5 minutes. Transfer to a plate and break into large chunks.
Divide the cod evenly into the warm corn tortillas. Add avocado chimichurri, sliced red onions, and parsley. Serve and enjoy!
Notes
You can transfer the avocado chimichurri sauce to an airtight container and store it in the fridge for up to 2 weeks!
Nutrition
Serving: 1 servingCalories: 484 kcalCarbohydrates: 6 gProtein: 42 gFat: 32 gSaturated Fat: 4 gCholesterol: 99 mgSodium: 137 mgPotassium: 133 mgFiber: 1 gSugar: 1 gVitamin A: 1568 IUVitamin C: 25 mgCalcium: 41 mgIron: 2 mg
Did You Make This?I want to know! below or tag @asassyspoon on social media!
JAMIE SILVA
Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Since 2016, Jamie has been developing recipes inspired by her rich Cuban heritage and Latin-inspired recipes influenced by her hometown of Miami.
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Reader Interactions
Comments
Nancy says
Great recipe for a summer night. Used mahi mahi and served with chilled cucumber salad.Reply
