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Fish Tacos with Avocado Crema

So simple for a weeknight dinner, everyone will love these tacos.
Prep Time15 mins
Cook Time6 mins
Course: Dinner
Cuisine: American
Keyword: avocado crema, fish tacos, mango salsa
Servings: 4 people


  • 1 1/4 pounds white flaky fish like cod, halibut, turbot, red snapper
  • 3 Tbsp olive oil
  • salt and pepper
  • tortillas, flour or corn (I like the street taco flour tortillas from Mission)

For the salsa

  • 1/2 red onion, sliced thin*
  • 1 ripe mango, cut into small pieces
  • 1/2 cup pineapple, cut into small pieces
  • 1 lime, freshly squeezed
  • 1/4 cup cilantro, chopped

For the avocado crema

  • 1 large avocado, pitted and peeled
  • 1/2 cup sour cream**
  • 1/2 clove garlic, peeled
  • 1/2 cup fresh cilantro
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 lime, freshly squeezed


  • Heat up olive oil in a non-stick frying pan over medium-high heat. Generously salt and pepper fish. Add the fish skin side down first. Cook for 3 minutes. Flip and cook the other side for 3 minutes or until fish starts to flake and is cooked through.
  • Combine all salsa ingredients in a small bowl. Mix to coat everything in the lime juice. Set aside.
  • In a food processor, combine all of the ingredients for the crema. Process on high until well-combined. Place in a bowl and set aside.
  • Assemble the fish tacos, placing your fish on the tortillas, then the mango salsa, then topping with the avocado crema. Enjoy!


*If you're not a huge raw onion fan (like my husband), let the onions soak in cold water for 30 minutes to an hour (longer if possible).  It takes the "bite" out of the onion and makes them tastier for even those with a raw onion aversion. 
**Feel free to sub in Greek yogurt if you'd prefer to have a healthier option.  Both work great and taste delicious.