#SeafoodSunday: Grilled Fish & Avocado Tacos | Dish on Fish
#SeafoodSunday/ Cod/ Fish

#SeafoodSunday: Grilled Fish & Avocado Tacos

Happy Sunday seafood lovers!

Grilled fish isn’t exclusive to the summer months! Enjoy the flavors year-round with a little help from a grill pan. This specific recipe calls for cod, but you can easily substitute mahi-mahi or tilapia, if you prefer. What kind of fish tacos are your favorite?

What’s your favorite type of fish taco?

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Grilled Fish & Avocado Tacos
Servings: 4


  • 1 lb. cod (mahi-mahi and tilapia also work well)
  • 2½ Tbsp. olive oil, divided
  • 2½ Tbsp. lime juice, divided
  • 1 garlic clove, minced
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 large avocado, cut in half, pit removed
  • 6 Tbsp. nonfat plain Greek yogurt
  • 3-4 cups ready-to-eat broccoli slaw
  • ½ jalapeno pepper, finely chopped
  • ¼ cup cilantro, finely chopped
  • 8 corn tortillas


  1. Preheat grill or heat grill pan on medium heat.
  2. In a large plastic baggie, mix 1 Tbsp. olive oil, 1 Tbsp. lime juice, garlic, chili powder and cumin. Add cod and mix until fish is coated.
  3. Grill fish about 3 minutes per side, or until cooked thoroughly.
  4. Mix ½ Tbsp. olive oil and ½ Tbsp. lemon juice in a small bowl. Rub onto avocado halves and place halves face down on grill. Grill for about 2-3 minutes. Remove and cut in slices.
  5. In a medium bowl, combine remaining oil, lime juice and yogurt. Mix well. Add broccoli slaw, jalapeno and cilantro and combine until coated with yogurt-lime sauce.
  6. Top corn tortillas with grilled fish, slaw mixture and avocado slices.

Grilled Fish

Photo styling: Monica Lavin of Lavin Label
Photography: Kelli Boyd Photography

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