Dinner
Baked Fish Tacos with Avocado
Tender flakes of white fish, kissed with avocado oil and warm Mexican spices, melt into soft corn tortillas alongside creamy avocado slices and bright pico de gallo. Each bite delivers juicy fish, silky avocado, and a lively salsa finish.
- Total
- 30 min
- Prep
- 20 min
- Cook
- 10 min
- Serves
- 8
Nutrition per Serving
- Calories
- 296
- Protein
- 19g
- Carbs
- 29g
- Fat
- 13g
- Fiber
- 6g
- Sugar
- 3g
- Sodium
- 521mg
Ingredients
- 1 tbsp avocado oil
- 2 tsp no-salt-added Mexican-style seasoning blend
- 1/2 tsp salt
- 1 lb flaky white fish fillets, such as cod, haddock or mahi mahi, cut into 8 or 16 pieces
- 1 avocado, cut into 16 slices
- 1/2 cup pico de gallo
- 8 corn tortillas, warmed
Instructions
- Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Stir oil, seasoning blend and salt together in a medium bowl. Add fish and toss to coat. Transfer to the prepared baking sheet and bake until the fish flakes easily, about 10 minutes, depending on thickness.
- To assemble tacos, place 1 or 2 pieces of the fish, 2 slices avocado and 1 tablespoon pico de gallo in each tortilla.