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Overhead view of fish tacos on a plate topped with an avocado tomato salsa

We probably eat a ridiculous amount of fish tacos. Ever since we moved to San Diego, land of the fish taco, we eat them several times a month. It’s generally a pretty quick dinner and always pretty healthy. And my 5 year old loves fish tacos. It kind of weirds me out a bit because he runs on the picky side, but the kid loves to scarf down a fish taco or two. He might be destined to be a surfer. He did start boogie boarding at the age of 3, but I digress.

I’m always trying out variations on fish tacos since we eat them so frequently. This time there was a killer sale on avocados and heirloom tomatoes so I decided to do a simple fish taco topped with an avocado salsa. The result was pretty delicious. I realize it is still the dead of winter in most places in the US (my main hub of readership), and with the ground hog seeing his shadow there’s still 6 more weeks. Give yourself a mental vacation and enjoy some fish tacos and pretend you are on the beaches of San Diego. You deserve it, right?

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

Grilled Fish Tacos with Heirloom Tomato and Avocado Salsa

8 tacos

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


  • 2 tablespoons olive oil
  • 1 pound white fish fillets red snapper, tilapia, etc.
  • 2 limes juiced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin

Tomato and Avocado Salsa

  • 1 large heirloom tomatoes diced
  • 1 large avocado pitted, and diced
  • 1/4 cup chopped cilantro leaves
  • 1/4 white onion diced
  • 1/2 jalapeno minced
  • 1 lime juiced
  • 1/4 teaspoon salt
  • 8 corn tortillas for serving
  • Heat olive oil in a large skillet over medium-high heat OR heat an outdoor grill to medium-high heat and lay down a piece of lightly greased aluminum foil.
  • Season fish fillets with the juice of 2 limes and dust both sides with chili powder and ground cumin.
  • Cook fish for 3 to 5 minutes per side. Actual cooking time will depend on thickness of individual fillets. Fish is done with it is easily flaked with a fork.
  • Meanwhile, in a small mixing bowl, combine tomato, avocado, cilantro, onion, jalapeno, juice of 1 lime, and salt.
  • Warm tortillas in a frying pan or heavy skillet. Serve tacos with a little fish and top with a heaping pile of salsa on the tortillas.


Serving: 1taco | Calories: 140kcal | Carbohydrates: 6g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 114mg | Potassium: 374mg | Fiber: 3g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg
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