Monday, February 20, 2012


My husband was pretty reluctant to try this recipe.  He has finally started enjoying baked fish and wasn't sure about putting it in a taco.  With the first taste he was absolutely sold and has asked me to make it again soon!

Avocado sauce
Mash the avocado and cheese together until creamy.  Add the rest of the ingredients and mix well.  Refrigerate until ready to use.

  • 3/4 cup canned diced tomatoes
  • 1/2 an avocado, diced
  • 1tbsp canned jalapeno peppers
  • 1/8 cup diced onions
  • 1 tsp lime juice
  • 1/8 cup chopped cilantro
Mix all and let sit until ready to use

  • 3 cups cabbage, fried tender crisp in olive oil spray
  • 6 low carb tortillas (small ones)
  • 3 talapia fillets

    Make sauce and salsa and fry the cabbage before baking the fish.  To prepare the fish, spay your pan with olive oil spray and lay fish in the pan.  Spray the tops of the fish, season with creole seasoning and drizzle with lemon juice if you like.  Put in a 350 degree oven and bake 15 to 20 minutes.

    To prepare tortillas, cut a foil piece big enough to go around them and put in the oven with fish just to warm them.
    To assemble, spread some sauce on one side of the tortilla, lay some fried cabbage on the bottom followed by 1/2 fillet of talapia and a spoonful of salsa.  Wrap and enjoy!  Makes 6 fish tacos


    1. Fish tacos are one of my favorites! I love your avocado sauce. I am going to try this next time! I am really enjoying your blog!

    2. I have never made fish tacos, these sound awesome! By the way, I gave you an award!

    3. I so want to come for dinner next time you make these. I love fish tacos!!

    4. The first time we made fish tacos, they were an awesome surprise. I am liking the sound of all these flavors you used.