Fish Tacos with Creamy Avocado Cilantro Sauce

These light and delicious fish tacos pair super with a creamy avocado sauce and tangy coleslaw. They are also certainly gluten, dairy, mayo and sugar-free!

Fish Tacos with Creamy Avocado Cilantro Sauce
Fish Tacos with Creamy Avocado Cilantro Sauce



  • 1 pkg Coleslaw or 3 cups of chopped cabbage
  • 1/4 cup Cilantro
  • 2 Tbs Lime Juice
  • Salt to Taste

Creamy Avocado Cilantro Sauce:

  • 1 Medium Avocado
  • 1/4 cup Lime Juice
  • 1/4 cup Cilantro
  • 2 Tbs Olive Oil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Cumin
  • Salt to Taste
  • 1/4 cup Water (For thinning out the sauce)


  • 1 lb Wild Caught Cod or other white fish
  • 2 Tbs Olive Oil
  • 2 tsp Cumin
  • 2 tsp Paprika
  • 1 tsp Coriander
  • Salt and Pepper to taste
  • 4-6 Corn tortillas



  1. 1. In a small bowl whisk together the lime juice and olive oil.
    2. In a medium bowl add the slaw mix and cilantro. Pour lime mixture over slaw mix and add salt to taste.3. Place in refrigerator until ready to serve.

Creamy Avocado Cilantro Sauce

  1. 1. Place all sauce ingredients, except the water and salt, into a food processor or blender.
    2. Blend until combined.3. Add water until sauce is desired consistency.4. Add salt to taste.5. Place sauce in container and store in the refrigerator until ready to serve.


  1. Preheat oven to 425°F.
    1. In a small bowl, combine olive oil, lime juice, cumin, paprika, coriander, garlic powder, salt, and pepper. Dip the fish into the bowl and turn the fish until it is evenly coated with the marinade. Place the fish in a baking dish and let it marinate in the refrigerator for 15 minutes.2. Bake for 9-10 minutes until the fish is flaky when tested with a fork.3. Transfer the fish to a plate and shred into smaller pieces using a fork.4. Heat the soft tortillas in the microwave or on the stove.
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