Grammy's Kitchen · Fish Tacos · Fish Tacos with Avocado
One of 67 fish tacos recipes we measured
10 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 18% | 4% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 64% | 42% |
| liquid | 18% | 8% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound tilapia fillets (a different variety of mild white fish will also work) |
| 9 g | 2 teaspoons olive oil |
| 6 g | 1 tablespoon taco seasoning |
| 90 g | 1 cup shredded cabbage |
| 200 g | 1 avocado (thinly sliced) |
| 1 cup pico de gallo (homemade or store bought) | |
| 82 g | 1/3 cup plain yogurt |
| 73 g | 1/3 cup mayonnaise |
| 8 corn tortillas (warmed) |
Method: 5 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I was a bit worried when I made this recipe because I do not like pico or avocado, but somehow, this recipe made it so I liked both. I would probably bake the fish instead just because then you don't have to pay attention to the stove while you cop vegetables” — a cook, 5.0★
“I made this with lightly sautéed Mahi Mahi. It is such a lean fish & goes well with the tropical salsa.” — a cook, 5.0★