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fish tacos with avocado and corn salsa

 Fish Tacos with Avocado and Corn Salsa are a delightful weeknight meal!  

A few weeks ago I bought a big bag of frozen tilapia filets at the grocery store without a clue of what to do with them.  I wanted something light and fresh and the idea of fish tacos popped in my head.  Then this wonderful meal was born!

Through a little online recipe searching I found that a many people serve fish tacos with a cabbage slaw on top for some added body and crunch to the taco.  I decided to go a different route and make a salsa topping that I based off a recipe from The Pioneer Woman.

I added diced tomatoes and some spices I thought would be tasty and took some of the “heat” away from her recipe and I loved the end product.  The addition of avocados in the salsa adds a creaminess to it and makes it into a guacamole-salsa hybrid…I don’t think I can ever go back to either of them on their own!

The fish tacos are a breeze to make and require less than 10 minutes of cooking time.  The marinade I used was just off the top of my head based on the ingredients I had around the kitchen.  There was no measuring of the spices…just add however much you want!

That’s what I love about cooking opposed to baking. The measurements don’t always have to be exact and the end result will still turn out fine.  The same goes with the salsa. I did note my measurements as I have written below but if you only have 3 roma tomatoes, it will still be a delicious salsa. I promise!

Also, the salsa takes some time to make with all of the chopping and dicing of the veggies but I think chopping is fun so I didn’t mind.  This recipe makes a TON of salsa so make sure you are prepared with a big bag of tortilla chips as well!

fish tacos with avocado and corn salsa

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For the fish tacos:

  • 4 tilapia filets
  • Juice of 1 lime
  • Cumin
  • Chili Powder
  • Salt and Pepper
  • 1 tbsp olive oil

For the avocado corn salsa:

  • 1 bag frozen corn thawed and rinsed
  • 1/2 red onion diced
  • 1 jalapeno pepper seeded and finely diced
  • 2 firm avocados diced
  • Juice of 1 lime
  • 4 roma tomatoes seeded and diced
  • lots of cilantro rinsed and chopped
  • 1 tsp cumin
  • couple dashes of chili powder
  • salt to taste
  • 1 tbsp white vinegar
  • 1-2 tsp sugar


For the fish tacos:

  • Let tilapia filets marinate in lime juice and spices for at least a half an hour.
  • You could let them marinade all day if you remember in the morning.
  • Heat olive oil in skillet over medium-high heat.
  • Add the tilapia filets and cook until they turn white and become flaky.
  • The tilapia cook up quickly, about 2-3 minutes on each side, so stay at the stove and keep an eye on the fish! When the fish is done just throw it in a couple of tortillas, top with salsa and some hot sauce and chow down.

For the avocado corn salsa:

  • In large bowl, add diced avocados and add lime juice.
  • Add rest of chopped ingredients and spices and mix to combine.
  • Try to resist from eating the whole bowl.
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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Recipe Rating

  1. This looks super fresh and yummy. I could see it being a wonderful topping meats, and I bet it’s good just eaten straight out of the bowl with some chips!