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Servings: 12 tacos

Total Time: 20 minutes

  • 3 Avocados from Mexico
  • 1/4 cup red onion, chopped
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 12 corn tortillas
  • 2 Tbsp lime juice
  • 1 Tbsp jalapeno hot sauce
  • 1 Tbsp garlic, chopped
  • 1 1/2 pound tilapia
  • 1 cup tomato, chopped
  • 1 cup shredded lettuce
  • 1/2 cup cilantro, chopped
  • 1/2 cup avocado sauce

This dish is perfect for your Cinco de Mayo Celebration!

Preparation Notes

Courtesy of Avocados from Mexico- theamazingavocado.com

Directions

  1. Preheat oven to 325°F.
  2. In medium bowl, mash together 2¾ avocados, onion, ½ tsp. of the salt and ¼ tsp. of the pepper.
  3. On large baking sheet, arrange tortillas in a single layer; heat for 2 to 5 minutes.
  4. Meanwhile, coat a broiler pan with nonstick spray.
  5. In cup, combine lime juice, hot sauce, garlic and remaining ¼ tsp. each salt and pepper. Coat fish with mixture; arrange fillets on broiler pan.
  6. Preheat broiler; broil fish, 4 inches from heat source, until cooked through, about 7 minutes.
  7. Spoon avocado mixture on tortillas; spread to within ¼ inch of edges.
  8. Top each tortilla with fish fillet, tomato, lettuce and cilantro. Drizzle with Avocado Sauce.
  9. For Avocado Sauce: In a food processor pulse ¼ avocado, ¼ cup low-fat sour cream, 3 Tbsp. of water, with 1 Tbsp. jalapeño hot sauce. Makes about ½ cup.
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