Fish Tacos Recipe with Avocado Corn Salsa

fish tacos

If you were to ask my two or three years ago if I was interested in trying a fish taco I would have declined.  I love tacos but FISH tacos?  They just did not appeal to me.

While I was pregnant with Bethany I had days I craved fish!  My body must have needed the Omega-3.  I made lots of Salmon, Cod, Halibut and Tilapia.  I often bake or broil it but never had I made fish tacos.

On a recent trip back to Little Rock we had some delicious Fish Tacos, courtesy of my uncle!  I craved them after that.  They were actually quite simple to make and were oh, so delicious! 

Fish Taco Recipe 

  • 1/2-1 Tablespoon of butter
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon garlic
  • 3/4 teaspoon lemon pepper seasoning
  • 1 lb tilapia fillets
  • 8  corn or flour tortillas
  • 8 lime wedges (optional)


  1. Sprinkle your fish evenly with salt, garlic and lemon pepper.  Heat a large skillet over medium-high heat, add butter.  Once the butter is just melted add the fish to pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork.
  2. Warm tortillas according to package directions.  Serve with lime wedges and cilantro, if desired.

Avocado Corn Salsa


  • 2 large avocados
  • 2 cups of corn
  • juice of 3 limes


  1. Heat your oven to 450 degrees.  Lay your corn on a baking sheet in a single layer.  Cook for 12-14 minutes.  Turn your oven to broil and cook for 2-3 minutes until just browned.
  2. Peel and chop your avocados.  Add the juice of three limes.  Combine your corn and stir together until just mixed.  Salt and pepper to taste.
  3. Add 2-3 Tablespoons on each fish taco or enjoy with tortilla chips!


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