Southern Fish Tacos with Adobo Avocado Salsa

by Jonathan Doran
0 comment
Fish Tacos with the slaw and the sauce on a tortilla

This is the perfect balance between sour and savory with a bit of messy! An amazing choice for fish tacos Tuesday or any day for that matter! With a spicy adobo avocado salsa, this makes it one of the best.

Note: Use toasted soft corn tortillas for the best taste, Use my homemade recipe here!

Marinade for Fish

  • 2 cups apple cider vinegar
  • 2 jalapeños, sliced and deseeded
  • 1/4 bunch cilantro, chopped
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 2 Tbsp salt
  • 2 to 3 filets of Tilapia
  • 3 Tbsp oil (I use olive oil)
  1. Combine all wet ingredients except oil in a medium-sized bowl, then combine all the spices with cilantro and jalapeños in a small bowl.
  2. Place tilapia in a container with a lid and dump the dry ingredients onto the tilapia, making sure each filet is evenly coated.
  3. Next, pour the wet ingredients over the filets.
  4. Seal the container and gently shake to evenly distribute the ingredients.
  5. Let sit in the fridge for up to 2 hours, but the longer the better.
Cooking instructions:
  1. Once marinated, pull the filets out and place them on paper towels to dry.
  2. Get a pan screaming hot with oil and cook the filets until done (about 4 minutes on each side).
  3. Place filets onto another paper towel to dry and let cool until you are able to pull apart and put into either soft or hard shell tacos (soft is better).

Adobo Avocado Salsa for fish tacos:

  • 2 chipotle peppers in adobo sauce from a 7oz can (save the sauce for the slaw)
  • 1 avocado, sliced
  • 3 garlic cloves
  • 1 1/2 cups water
  • 1 whole Roma tomato, cut into quarters
  • 3 Tbsp salt
  • 1/4 cup lime juice
  • 1/4 bunch cilantro
  1. Combine all ingredients into a blender and mix until it’s the desired consistency, shouldn’t be too thick nor too thin.
  2. Keep in a container in the fridge until ready to use. Spoon onto taco.

Note: also perfect for chips and dip!

Savory Slaw for fish tacos:

  • 2 cups mayonnaise
  • 1 7oz can chipotle peppers in adobo sauce
  • 1 cup apple cider vinegar
  • 1/4 bunch cilantro
  • 1/4 cup lemon juice
  • 1 jalapeño
  • 1/2 head of cabbage cut into long, thin strips
  • 2 carrots, grated
  • Salt and pepper, to taste
  1. Put the mayonnaise in a small mixing bowl.
  2. Then combine the adobo sauce (not the peppers) and the rest of the ingredients in a blender and blend until thin like juice.
  3. Using a whisk, gently pour the blended mixture into the mayonnaise and mix well. It should be super loose.
  4. In a separate bowl, mix the cabbage and carrots together.
  5. Then add the dressing and mix thoroughly. Season to taste and use as a topping for the tacos.



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