healthy fish tacos with the best guacamole

With Cinco de Mayo in mind.  I love it when a dish is ridiculously easy to make, delicious and very healthy – it meets all three of my food blogging requirements.

And then we have the guacamole – which for me, is the best part.  Just give me a bowl of this stuff and some tortilla chips – I’m set.


  • 1 lb white fish (I used cod)
  • 2 tbs olive oil
  • juice of 1 lime
  • 1.5 tbs chili powder
  • 1 jalapeño, chopped
  • 1/4 cup chopped fresh cilantro
  • Sea salt to taste
  • 8 corn tortillas (I used sprouted grain corn)

In a small bowl, whisk together the oil, lime juice, chili powder, salt and add the jalapeño and cilantro.  Pour over the fish fillets and allow to marinate for at least 30 minutes, in the fridge.

While that’s happening, start on the guac:

Guacamole Ingredients:

  • 2 ripe avocados, chopped
  • 3 plum tomatoes, finely chopped
  • 1 jalapeño, minced
  • 1 small bunch fresh cilantro, finely chopped
  • juice of 1 lime
  • Garlic powder, paprika & sea salt to taste (don’t be shy)

Combine (don’t mash) all ingredients in a medium bowl and, store in fridge if making it ahead of time or for leftovers.


Heat a grill pan on medium high heat.  When the pan gets hot, add the fillets and cook them for 2-3 minutes per side (time varying with thickness of fillets).

Yields 4 servings.

…delicious happens

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