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Fish Tacos with Avocado, Corn and Tomato Salsa are a flavor packed, easy weeknight dinner. Make your taco night something special with this fish tacos recipe.
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Tacos are practically a staple in our house. We LOVE them in all varieties including these Family Favorite Simple Greek Tacos. Tacos of any combo are my go-to meal on a busy night as they require minimal preparation. I like that we can customize the vegetables that go into tacos, even using seasonal ingredients. Mixing things up like that make them them just different enough to keep them from being too boring.
Tacos like these Fish Tacos with Avocado, Corn and Tomato Salsa are a huge hit with my family. We’re big fans of avocados on just about everything and this salsa is super simple to whip up.
We even like to eat just by the spoonful as a side to all kinds of things, with chips for dipping—or on it’s own!
This week, I combined our two favorites and made a salsa with avocados and some fresh, seasonal vegetables, including tomatoes from our garden. Simple, fresh ingredients come together quickly for a great tasting garden-style salsa!
HOW TO MAKE THIS RECIPE
What goes into Fish Tacos with Avocado, Corn and Tomato Salsa?
Here’s what you need to make these simple fish tacos!
Avocado- In our part of Texas, avocados are a staple. I have found that ALDI’s or Costco consistently have the best prices, unless our grocery store puts them on sale. I usually buy them on the green side a few days before I plan to use them so they don’t get too overripe and mushy.
Tomato- If it’s summertime, we usually have tomatoes from our garden. Other times of the year, I will buy the cherry or grape tomatoes or Roma tomatoes for this recipe. They tend to have fewer seeds than larger tomatoes.
Corn- I have made this recipe with either fresh or frozen corn. Honestly, I find the frozen corn easier but if you have fresh on hand, go for it!
Cilantro- Fresh cilantro is available at most grocery stores. Again, I find that ALDI generally has the best prices in our area but even so, it’s still pretty cheap and adds a great punch of flavor!
Garlic– I use fresh or sometimes garlic in the jar—just depends on what I have on hand
Purple Onion– these onions are more mild in flavor which makes it great for this salsa
Cider Vinegar– you can find this type of vinegar in the same aisle as other vinegars and generally salad dressing or other condiments
Mild White Fish- I use a simple cod or tilapia in this recipe. I try to have fish on hand in the freezer at all times. I like to buy the bags from our wholesale club like Costco or Sam’s Club as the fish is a bit less expensive per pound.
And since it’s frozen right when it’s caught, it’s also fresher. We try to choose the wild caught fish when we can and I have found that the wholesale clubs’ pricing is usually better than the grocery store.
Flour or corn tortillas– Our preference are to use the fresh flour tortillas that you heat and make right before serving. But feel free to use your favorite type of tortilla!
Sour Cream (optional)- This recipe has no other dressing so we like to add a spoonful or so of sour cream to our fish tacos to get a bit of that creamy feel.
What are the steps for making Fish Tacos with Avocado, Corn and Tomato Salsa?
This recipe is SO quick and easy to make. Seriously, you can have these ready for the dinner table in about 20 minutes! You pretty much mix all the salsa ingredients together in a bowl and bake the fish.
Then combine the baked fish and salsa in a tortilla, top with some sour cream, serve and enjoy!
FISH TACO MAKE AHEAD TIPS:
Can you prepare it ahead of time?
This recipe is already so super easy but you can make the salsa ahead of time! Just combine all the ingredients in a bowl, cover and keep in the refrigerator until ready to serve.
I might do this in the morning before serving it for dinner but you can do it the day before. The avocado might get a little more brown but the cider vinegar helps prevent that. If you want, you can combine everything except the avocado and add that right before you serve it.
Can you freeze it?
While you can’t freeze the salsa as the textures of the vegetables will change (not for the better after thawing!), like I’ve mentioned, I do like to use frozen fish.
HOW SHOULD I SERVE IT?
Fish Tacos with Avocado, Corn and Tomato Salsa are a great all-in-one meal. You’ve got the lean fish and veggie filled salsa, we usually just enjoy them as is. You could also try adding some of my Cilantro Lime Rice though for a different twist!
If you love avocados and fish like we do, be sure to check out my Super Simple Tomato Basil Topped Baked Fish or my Shrimp Avocado Salsa. If you love fish tacos as much as I do, check out some other varieties from some of my favorite bloggers like these Fish Tacos with Avocado Crema or Cinco De Mayo Mexican Baja Grilled Fish Tacos or this deconstructed version, Fish Taco Bowls with Cilantro Lime Cream Sauce. So yummy!
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Fish Tacos with Avocados From Mexico, Corn and Tomato Salsa
Ingredients
Salsa
- 1 ripe avocado diced, about one cup
- ½ cup fresh tomatoes diced
- 2 cups frozen corn or fresh works too! I have used corn cut off some leftover corn on the cob
- ¼ cup fresh cilantro chopped
- 1 clove garlic minced
- ¼ cup purple onion diced
- 1 dash cider vinegar
For Tacos
- 1 pound mild white fish such as tilapia or cod
- 2 tablespoons all-purpose seasoning
- 8 flour tortillas or corn tortillas
- ½ cup sour cream
Instructions
- Heat oven to 400 degrees F.
- In medium bowl, combine avocado, tomato, corn, cilantro, garlic, purple onion and cider vinegar.
- Cover and refrigerate until ready to serve. May be made up to one day in advance.
- Bake fish in preheated oven for 20 minutes or until done. If it easily flakes with a fork, it is done.
- To assemble taco, start with tortilla and add one half cooked fish filet on tortilla.
- Add about ¼ cup of prepared salsa and one tablespoon sour cream to taste.
- Repeat for remaining ingredients.
- Fold up each taco and enjoy!
Notes
FISH PREPARATION:
If you prefer, you can also grill or pan fry the fish instead of baking.FISH TACO MAKE AHEAD TIPS:
Can you prepare Fish Tacos with Avocado Tomato and Corn Salsa ahead of time?
This recipe is already so super easy but you can make the salsa ahead of time! Just combine all the ingredients in a bowl, cover and keep in the refrigerator until ready to serve.I might do this in the morning before serving it for dinner but you can do it the day before. The avocado might get a little more brown but the cider vinegar helps prevent that. If you want, you can combine everything except the avocado and add that right before you serve it.
Can you freeze it?
While you can’t freeze the salsa as the textures of the vegetables will change (not for the better after thawing!), like I’ve mentioned, I do like to use frozen fish.Nutrition
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