White Fish Tacos with Holy Moly Guacamole • Seafood Nutrition Partnership
Jodi Danen white fish tacos
White Fish Tacos with Holy Moly Guacamole
White Fish Tacos with Holy Moly Guacamole


12 oz white fish, such as cod
8 small corn or flour tortillas
2 ripe avocados, remove pit from both & cut one into chunks
1/2 mango, cut into chunks
1/4 cup strawberry yogurt
1/2 lime, juiced, plus additional lime wedges for serving
1-2 Tbsp. cilantro, chopped, plus additional cilantro for serving, if desired
2 Tbsp. olive oil
1/4 tsp. salt, plus additional to taste
pepper to taste
Recipe developed by Jodi Danen RD from Create Kids Club This easy fish taco recipe was made with Wild Pacific Cod, but you could use any white fish.


1.Preheat broiler
2.Place fish fillets on to a baking sheet, season with olive oil, salt, and pepper.
3.Place fish on the top rack of the oven.
4.Cook for about 10 minutes, or until fish hits an internal temp of 145 degrees. Set aside.
5.In a medium-sized mixing bowl, mash the whole avocado along with the yogurt.
6.Add in the cubed avocado, mango, lime juice, salt, cilantro, and pepper to taste. Mix with fork.
7.Place fish on the tortilla topped with guacamole.
8.Serve immediately. Top with additional lime juice and cilantro if desired.

Baked fish tacos made with a mango guacamole. These white fish tacos are simple to make and the creamy guacamole takes them to the next level of yumminess. Though these were made with cod, you could use any white fish in the recipe. For more information, visit Create Kids Club.

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