Fish Taco Tuesday

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes


  • 2 8oz pieces halibut (or fish of your liking)
  • 2 cups chopped lettuce (use any that you have)
  • 1 avocado
  • 1 tomato diced
  • 1/4 diced onion
  • 1 tablespoon mayo
  • 1/2 cup medium tomato salsa
  • 1 cup grated asiago and parmigiano combined
  • sour cream, optional
  • 2 tablespoons olive oil
  • 8 medium size soft yellow corn tortillas

For the batter:

  • 1/4 cup flour
  • 23 tablespoons iced cold water
  • salt and pepper


  1. In a sautee’ pan add 2 tablespoons of olive oil.
  2. Season 8 ounce piece of fish with salt and pepper and put in pan.
  3. Sear both sides, set aside and keep warm.
  4. Mix flour, water, salt and pepper and blend to a slightly runny consistency.
  5. Dip other 8 ounce piece of seasoned fish, place in sautee’ pan and slightly brown both sides and finish in the oven. Set aside and keep warm.
  6. Cut avocado in half and remove pit.
  7. Dice up avocado, take half and place in a mixing bowl.
  8. Add mayo, onion, salsa, salt, pepper and mash this mixture to a coarse consistency. Set aside.
  9. Heat up pan and place tortillas one at a time, heat both sides then take out of pan and fold in half.
  10. Take tortilla and spread some avocado on the bottom.
  11. Cut up both the sautéed fish and the battered fish into bite size pieces.
  12. Place the sautéed fish and the battered fish pieces onto the guacamole.
  13. Top with chopped lettuce, diced tomato, and avocado.
  14. Finish with salsa and grated cheese and optional sour cream.


  • Serving Size: 2 tacos per person
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