Fish Tacos with Avocado Cream Sauce

Fish Tacos with Avocado Cream Sauce

Contributor: Christine Pittman

Who’s looking for some Taco Tuesday fun? Fish tacos go on a new journey with an avocado cream sauce that has fresh basil and lemon in it. It’s an amazing combination!

  • Author: Christine Pittman
  • Prep Time: 2 minutes
  • Cook Time: 18 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: Mexican


  • 2 tilapia fillets
  • ½ teaspoon lemon pepper
  • 2 cups shredded cole slaw mix
  • 1 Tbsp. + 1 tsp. lemon juice, divided
  • salt
  • black pepper
  • ⅛tsp. garlic powder
  • 1 ripe avocado, peeled and pitted
  • 4 large fresh basil leaves, torn into pieces, plus more (whole) for garnish
  • ¼ cup plain Greek yogurt
  • 4 taco shells, heated according to package instructions


  1. Preheat oven to 400ºF.
  2. Arrange fish on a foil-lined baking sheet. Sprinkle with lemon pepper. Bake until flaky and cooked through, 10-12 minutes. Transfer to a cutting board and cut into bite-sized pieces.
  3. Meanwhile, measure cabbage, 1 tablespoon lemon juice, ¼ teaspoon salt, black pepper and garlic powder into a medium bowl. Stir. Set aside.
  4. Into a food processor or blender, put the avocado, basil leaves, Greek yogurt, 1 teaspoon lemon juice, and ¼ teaspoon salt. Blend until smooth, adding a drizzle of water (start with 1 tablespoon) if it isn’t pureeing easily. Transfer sauce to a plastic bag and cut a tiny bit off of one corner of the bag.
  5. Drizzle some basil cream sauce into each taco shell. Top with some tilapia and then some cabbage. Drizzle with more basil cream sauce. Garnish with a whole basil leaf to serve.