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Light and Bright Fish Tacos

J and I love cod, it’s a delicious firm and meaty fish. All jokes aside, ever since he read that Cristiano Ronaldo and The Rock make it staples in their diet we have been eating it even more : )

Seriously though, it’s a good and relatively inexpensive option. Cod works very well for fish tacos. I simply bake filets in the oven for 12 minutes (at 400) with a little lemon zest, sea salt, fresh ground pepper, and parsley. The highlight of these tacos is the herby avocado green sauce.

What you need:

1 avocado

1/2 a sweet onion (1 large shallot would also work if you don’t have a vidalia onion)

juice of 1 lemon

1/2-3/4 cup whole parsley

1/2-3/4 cup whole cilantro (meaning stems too)

fresh ground salt and pepper

Put all ingredients into a blender or food processor and purée, that’s it!

I also topped these tacos with shredded cabbage for a little crunch and cucumber and tomato salsa because I had those on hand. For the salsa, I put one cucumber roughly chopped and one cup of cherry tomatoes into the same container that I puréed the avocado sauce in. Some of the herbs and onion juice remained and it was just enough for the salsa. I also added a few slices of pickled jalapeño for some heat (we always have those in the fridge). I gave the blender a few pulses so everything was combined and it turned out very well.

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