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Fish tacos with avocado cream and pickled onions

Fish Tacos with Avocado Cream

Fish tacos can be made with a wide range of fish, a wide range of accompaniments, and the fish is either grilled or fried. This recipe uses grilled cod with a spice rub, accompanied with avocado cream, pickled onions and shredded cabbage.
Course dinner
Cuisine American, Mexican
Keyword avocado cream, fish tacos, Low carb dinners, pickled onions
Meat & Poultry fish
Prep Time 40 minutes
Cook Time 15 minutes
Pickling time for onions 30 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 219kcal
Author dorothy stainbrook


  • Indoor grill (or panini maker)
  • Bowls and measuring spoons
  • Box grater (or other grater)
  • 8-11 inch skillet


  • 1 Red onion Sliced
  • 2 Jalapenos Sliced thin
  • 3 Cups Cabbage shredded
  • 1 1/2 - 2 Cups White wine vinegar
  • 1-2 Tablespoons lime juice Or juice from 1 lime
  • 1-2 Tablespoons Sugar
  • 4 Teaspoons Kosher salt divided
  • 16 Ounces fish filets or 4 filets of white fish about 1-inch thick
  • 3 Tablespoons Spice rub Recipe for chile-tomato powder rub in notes
  • 1 Tablespoon Olive oil
  • 1 Avocado
  • 3 Tablespoons Sour cream
  • 1 Lime Juiced


Pickled Onions and Cabbage

  • Slice a red onion (can cut slices in half if you prefer smaller bites). Slice jalapenos into thin slices and combine onions and jalapenos in a bowl. Cut cabbage in half, remove core, and shred the halves using the large holes of a box grater (or other grater). Place shredded cabbage in a separate bowl.
  • Add vinegar, lime juice, sugar and 3 teaspoons salt to a small pot and cook over medium heat until sugar and salt are dissolved. (1-2 cups water can be added here if you have a lot of onions). Pour vinegar liquid over onion jalapeno mix and let sit for 30 minutes to a few days.
    After 30 minutes or so, take 1/4 to 1/2 cup of the pickling juice in the onion mix and pour over the cabbage. Set aside both bowls until ready to assemble the tacos.

Grilled Fish

  • Turn indoor grill on to high heat and add a little olive oil to the grill. Coat fish filets with 1 tablespoon salt and 2-3 Tablespoons of your favorite spice rub (recipe for my spice rub is in the notes section).
    When grill is hot add the coated fish filets to the grill and cook for 3-5 minutes (depending on the heat of your grill and the thickness of your filets). My grill is a Cuisinaart indoor grill and my filets were 1-inch cod filets. They were done on both sides in about 4 minutes. Test your filets by pressing down on the top with a fork. They should be soft but not spongy. Alternatively cut into one of the filets to see if it is no longer translucent.

Avocado cream

  • While grill is heating up and before you place fish on the grill, make the avocado cream. Just add the flesh of 1 avocado, 3 Tablespoons sour cream, the juice from 1 lime and some salt and pepper into a food processor. Blend together until creamy


  • In a dry skillet, heat store-bought tortillas one at a time. Place warm tortillas on a plate and serve with the accompaniments. It’s easiest to let people put together their own tacos


  • Lay everything out in individual bowls or plates (tortillas, onion mix, cabbage, avocado cream and fish). People can then put together their tacos and customize them.
    If you want to put together the tacos yourself for your guests or family, spread the avocado cream on a warm tortilla, add a handful of pickled onions, layer with fish that has been broken up a bit, and add cabbage on top. Enjoy!



For the tomato-chile pepper spice rub:
In a small bowl whisk together: 1 tablespoon tomato powder, 1 tablespoon smoked paprika, 1 tablespoon chipotle powder and 1 tablespoon kosher salt


Calories: 219kcal | Carbohydrates: 12g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1609mg | Potassium: 619mg | Fiber: 4g | Sugar: 5g | Vitamin A: 267IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 2mg