fish tacos with mango salsa and avocado cream

As a mom of two small kids with a very busy schedule, I don't always have time to make elaborate meals, as much as I would love to. Amid a screaming preschooler and a teething whiny baby, I often have to whip something up quick. 

One of the things I miss most about not eating dairy isn't cheese, or ice cream but sour cream on tacos. So I needed to turn to an alternative. Avocado. I can't say enough about this wonderful fruit. It's the one food I can't live without. I eat it all day every day, without exception. In my book, it's a perfect food. 

The benefits of avocado are widely known but just in case anyone needs a reminder, here they are:

Health benefits of avocados:

  • contains more potassium than bananas
  • contains an abundance of nutrients including folate, B vitamins, and vitamin E and C
  • high in monounsaturated fats
  • great for your skin, hair and nails
  • it assists with absorption of other plant foods
  • contains cartenoids like zeaxanthin and lutein which studies show reduce risk of age related eye diseases
  • reduced arthritis symptoms
  • can be used on fair and as a face mask 

Fish tacos with mango salsa and avocado cream - for 8 tacos:

Avocado sauce ingredients: 

  • 1 very ripe avocado
  • 1/2 lime juiced
  • 1 tsp honey
  • 1 tbsp cilantro (or more if you like extra)
  • 1/4 tsp salt (to taste)
  • a splash of plain almond milk to thin it out if it's too thick

Fish taco ingredients:

  • 3-4 wild caught tilapia fillets 
  • 1-2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp garlic powder
  • 8 corn tacos 

Mango salsa ingredients: 

  • 1 ripe mango
  • 1 ripe avocado
  • 1/2 cup finely sliced red cabbage 
  • 1 tbsp cilantro
  • 1/2 lime juiced
  • 1/2 tsp honey
  • 1/4 cup olive oil
  • 1/2 tsp salt
 fish tacos with avocado cream sauce

fish tacos with avocado cream sauce


Blend all the indigents for the avocado sauce and set aside. If you're not dairy free, feel free to replace the almond milk with sour cream, if you want the extra creaminess. 

For the mango salsa. In a medium sized bowl, mix the lime juice, honey, salt, olive oil and whisk until combined. Feel free to adjust your seasonings if you like it sweeter or saltier. With a pairing knife remove the skin of the mango and cut flesh into small cubes. Cut the avocado into equal size pieces and add to bowl. Finely slice the red cabbage and chop the cilantro. Add them to the bowl and mix all the ingredients together. Set aside or place in refrigerator until ready to use. I find, if you make this in advance and let it sit, it for 30 minutes, it's more flavorful. 

In a small bowl, mix chili powder, paprika, salt, pepper and garlic and set aside. Rinse and pat dry the tilapia filets. Sprinkle the spice mix on both sides. 

Heat olive oil in a non stick pan on medium heat and fry the fillets for 5 minutes per side until cooked through and flaky. Cur the fillets into small bite size pieces. 

Meanwhile, heat the tacos according to package instructions. I take damp paper towels and wrap them around a stack of 8 and heat them in the micro for 1 minute. 

To assemble, add a thing layer of the avocado cream sauce, place the tilapia on top and add the mango salsa. Finish with additional cream sauce, cilantro and red cabbage.