Smashed Avocado Fish Tacos

These smashed avocado fish tacos with perfectly flaked fish and citrusy avocado are PERFECTION!

Smashed Avocado Fish Tacos from www.whatsgabycooking.com (@whatsgabycookin)


 

You know those meals that come out of desperation? The ones when you look in the fridge and realize you're about to eat your left arm if you don't make dinner quickly, but at the same time only have limited ingredients?! These smashed avocado fish tacos are the result of one of those nights a few weeks ago.

I had some cod in the fridge, some random tortillas and 2 avocados that were about a day past their prime. In an attempt to get dinner on the table in under 15 minutes, I quickly seasoned the fish with Gimme Chimmi (the best Chimmichuri seasoning available) or Gaby's Go To, cooked it up, flaked it into some charred tortillas and added smashed avocado. I didn't think it would amount of much but OMG we licked out plates clean. And then we made it again the next night. And 2 nights later.

Smashed Avocado Fish Tacos from www.whatsgabycooking.com (@whatsgabycookin)

These Smashed Avo Fish Tacos are truly perfect in every way. The charred tortillas are the perfect base. The lime spiked avocado is basically my quick hack to a guacamole. The fish is seasoned to perfection and mind blowing flavorful. And then just top it all off with your favorite hot sauce of choice. SIMPLICITY at it's finest.

Smashed Avocado Fish Tacos from www.whatsgabycooking.com (@whatsgabycookin)

Smashed Avocado Fish Tacos

Author: Gaby Dalkin
4.9 from 13 votes
Quite possibly the easiest fish taco recipe you'll ever make and one that will be a mega crowd pleaser!
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Main Course
Cuisine Mexican, Tex Mex, Southwestern
Servings 4 people

Ingredients
  

For the Fish

For the Smashed Avocados

  • 2 ripe avocados, diced
  • 2 tablespoons chopped chives
  • Kosher salt and freshly cracked black pepper to taste
  • Fresh lime juice to taste

Instructions
 

  • Sprinkle the Gimme Chimmi all over the cod along with 1 teaspoon of the olive oil and let it stand for 5 minutes.
  • Meanwhile, heat a grill pan on the stove or bbq over medium high heat and add the remaining olive oil. Season the fish with salt and pepper and cook, flipping halfway until easily flaked. About 6-8 minutes total. Squeeze fresh lime juice over the cooked fish and set aside.
  • While the fish is cooking, combine the diced avocado and chives in a small bowl and smash to combine. Season with salt, pepper and lime juice.
  • Char the tortillas on both sides over an open flame.
  • Gently break the fish into large chunks. Evenly distribute the smashed avocado on each tortilla and top with large flakes of the fish. Serve with hot sauce on top, extra cilantro and limes on the side.

Notes

For extra flair, you can use guacamole instead of plain avocado.

Nutrition Information

Calories: 405kcal | Carbohydrates: 37g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 49mg | Sodium: 94mg | Potassium: 1150mg | Fiber: 13g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 12mg | Calcium: 192mg | Iron: 4mg
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35 Comments

  1. Can you please give your readers a "homemade" recipe for your fish seasoning since it is no longer available ( been gone since April at least, and its now August) at WS. Many thanks... love your recipes !!

  2. Is the Gimme Chimmi seasoning discontinued at William Sonoma? I really want to make these fish tacos! Is there somewhere else I am able to buy the seasoning or a recipe to use?

  3. 5 stars
    I mad this for dinner tonight and my son whose never had fish before loved it so much too! You step by top instructions and flavor combinations are just spot on. Love your recipes! You make me feel more and more confident in my cooking abilities. This recipe was just

    1. 5 stars
      We LOVE these fish tacos and think this Gimme Chimi spice rub makes the recipe!! I’m no longer able to find it. Is it no longer made at all and, if that’s the case, is there a recipe for it so it can be made “homemade”?

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