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Everyday Coconut Avocado Fish Tacos

April 17, 2022
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Smoky, skillet-seared fish cooked downed in a creamy yet tangy avocado coconut milk crema all tucked into a charred tortilla with a simple marinated salsa: these Everyday Coconut Avocado Fish Tacos are my version of the perfect summer food.

Jump to Recipe

Smoky, skillet-seared fish cooked downed in a creamy yet tangy avocado coconut milk crema all tucked into a charred tortilla with a simple marinated salsa: these Everyday Coconut Avocado Fish Tacos are my version of the perfect summer food.

I can’t lie, I love the glitz and the glam of a boujee recipe. You know, the type with frills on frills — crazy textures, flavors, etc. There’s just something about that perfect avant-garde bite that is truly awe-inspiring. Still, I can’t say I share the same enthusiasm about actually making said extravagant food every night. Sometimes I come home after a long summer day ( more like long school days these days) and am in the mood for all those light and fun flavors, but am not in the mood to slave all night in the kitchen. I just want some damn good, fresh, and home-cooked food. If you ever find yourself in the same boat, you’ve got to try this Everyday Coconut Avocado Fish Tacos recipe. It’s seriously a game-changer!!

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The breakdown…

These Everyday Coconut Avocado Fish Tacos can really be broken down into three components: the tomato onion salsa, the avocado coconut crema, and the crispy fish… and assembly, I guess — if anyone counts that. To start things off, you want to get that tomato onion salsa going. This salsa (which could also pass off as more of a salad if you chopped things up differently) is really just a few simple ingredients left to marinate together. While most salsas call for lime or lemon juice for acid, I took a more Mediterranean approach by going with some red and white wine vinegars. So, while this recipe is not technically Greek inspired or anything like that, it still incorporates some nice foreign, fresh flavors into the mix — making these more “fusion” tacos than Mexican or Mediterranean.

With that acid base, go ahead and toss in some cherry tomatoes, a bit of red onion, some cilantro, and a good of s,p, and olive oil to smooth things out. Oh, and def add cheese if that’s your thing. It’s def my thing. Leave all those good flavors to marinate while you are getting the rest of the Everyday Coconut Avocado Fish Tacos ready. Or, better yet, make this salsa ahead of time and save yourself some work! It will last nicely in an air-tight container in the fridge for a day or two. 

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the avocado coconut crema...

Next up, get that avocado coconut crema going. If you’re skeptical about the coconut — don’t be. It’s not an overpowering flavor at all. Really, I use coconut cream here in place of my usual Greek Yogurt in an avocado crema. There’s just something about cooking down a Greek yogurt that isn’t as smooth as a coconut milk base — especially if you’re going with a lighter/lower fat variety. Plus, I promise, with some tanginess from the vinegar, a bit of cilantro for a bite, and some jalapeño for a kick, you will totally be transformed to team coconut milk. The sweet, spicy, salty, and tangy flavors are all there!!

Lastly, go ahead and get your fish going. This is a super simple, lightly-blackened fish. Really, I just like to take the flakiest fish that looks fresh at my fish-monger and hit it with a few warming spices. Cumin, smoked paprika, garlic powder, and salt are my favorites here. But, if you wanted to take this in a more spicy direction, you could totally throw some chili flakes or chili powder on there. All would be delicious. Mostly, though, your fish is getting its flavor from that avocado coconut crema — aka the delicious green sauce that will get poured allll over that fish as it finishes cooking. This allows the fish to get super juicy without having to go crazy with guac and salsa in your taco. It’s so freaking good!!

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how to serve them up…

Place up those tacos by charring your favorite tortillas over an open flame. Then, tuck some of that saucy fish into the mix and hit everything with some shredded lettuce, a scoop of that marinating salsa, and a few crunchy toasty pepitas. Roll it all up and get eating! It’s truly a burst of flavor in every bite. I love to serve these up as they are for a quick weeknight dinner, but you could totally make these for a fun summer or spring time meal to entertain with. They would be delicious with a side of your favorite grain or a simple orzo, and maybe some chips/dip or mezze to start??? Really, you can’t go wrong with this one.

I hope you love these Everyday Coconut Avocado Fish Tacos as much as I do! Let me know what you think in the comments below:))

Everyday Coconut Avocado Fish Tacos
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Everyday Coconut Avocado Fish Tacos

Recipe by Annie PatrickCourse: Main CourseCuisine: American, FusionDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

30

minutes

Smoky, skillet-seared fish cooked downed in a creamy yet tangy avocado coconut milk crema all tucked into a charred tortilla with a simple marinated salsa: these Everyday Coconut Avocado Fish Tacos are my version of the perfect summer food.

Ingredients

  • tomato onion salsa:

  • 2 tbsp red wine vinegar

  • 2 tbsp white wine vinegar

  • 3 tbsp olive oil

  • 1 pint cherry tomatoes, quartered

  • ½ a red onion, very thinly sliced

  • ⅓ cup fresh cilantro, roughly chopped

  • Salt and pepper, to taste (a good amount!)

  • 1 tsp dried oregano

  • Optional: ⅓ cup cotija or feta cheese

  • avocado coconut crema:

  • 1 avocado

  • 15 oz coconut milk (whole or lite)

  • ¼ cup water

  • 2 tbsp red wine vinegar

  • 1 lime, juiced

  • 1 small jalapeño, seeded

  • ½ cup fresh cilantro

  • Salt and pepper, to taste

  • fish:

  • 1.5 lb cod (or another flaky white fish), pat dry

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp salt

  • 2 tbsp olive oil

  • assembly:

  • 10-12 corn tortillas, charred

  • Shredded iceberg or romaine, to garnish

  • Toasted pepitas, to garnish

Instructions

  • In a medium sized bowl, toss all tomato salsa ingredients until combined. Allow to marinate while you prepare the rest of the dish, or up to overnight in the fridge.
  • In a blender or food processor, mix all of the avocado coconut crema ingredients until smooth. Set aside for now.
  • Season your cod with the cumin, smoked paprika, garlic powder, and salt. In a large skillet, heat the 2 tbsp olive oil over medium-high heat. Once very hot, add your fish to the skillet. Sear for 3-4 minutes on each side, or until a golden crust forms. Then, pour the avocado crema mixture over top. Bring the liquids to a boil, then reduce the heat to medium-low. Allow to simmer for an additional 1-2 minutes, then remove from heat.
  • Spoon some of the saucy fish into each charred tortilla. Top with some shredded lettuce, a bit of the tomato onion salsa, and some toasted pepitas. Serve and enjoy!
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