Roasted Fish Tacos with Avocado Crema

I do really fun things with my friend Katie. You all remember her. We made the fiesta-style brunch and she posted the beautiful almond-coconut granola recipe. Well, last night we made what turned into one of my favorite recipes I’ve made thus far in life. Yes, in life. FISH TACOS.


The fish turned out wonderfully, but the real success was in the avocado crema. My goodness. I will be making it and putting it on literally everything. It was also such a simple overall meal.



I found this recipe on Feed Me Phoebe. I’m slightly obsessed with this woman and her cooking cute ways. Her fish tacos were topped with diced mangos. I’m sure that would have tasted lovely. However, I am terrible at selecting ripe mangoes. They’re either not ripe or far too ripe. I’m still learning. So, the not-ripe-enough mango didn’t make it onto our tacos. I don’t know if I could have handled those tacos getting much better though. Really. I’m not just saying that. These were incredible. Again, the avocado crema put it over the top. SO. GOOD.

Oh, and I added coconut flakes to a couple of the fish fillets. It was an additional yummy touch, but the ones without were still jam packed with flavor.


  • 4 tilapia fillets (makes 4 tacos)
  • 1 tsp honey
  • juice of 1 lime
  • 2 garlic cloves
  • 1/2 tsp sriracha sauce or hot sauce of choice
  • 1 tbsp olive oil
  • sea salt
  • coconut flakes (Bob’s Red Mill)
  • 6 oz. FAGE Total 0% plain Greek yogurt
  • 2 avocados
  • 1/2 cup cilantro
  • 4 small tortillas

I also made a quick and simple salsa-esque bean side dish using a can of corn, black beans, and seasoned diced tomatoes with the remaining chopped cilantro, a bit of cumin to taste, and lime juice. After a quick toss, we put it on the tacos themselves and then used the remainder as a dip.


For the Fish

  • Preheat oven to 400 and thaw tilapia (I use the individually packaged frozen fillets from Kroger)
  • In a 9 x 13 inch glass pan, mix the honey, lime juice, hot sauce, 1 diced garlic clove, olive oil, and a pinch of salt
  • Dip each side of the fish into the marinade
  • If you’re a coconut fan, add the coconut flakes to each side
  • Cook for 12-20 minutes flipping halfway through
  • They are finished when they are golden and will easily flake throughout
  • Flake the fish with a fork

For the Avocado Crema

  • In a food processor, mix the plain Greek yogurt with two avocados, 1 garlic clove, cilantro, pinch of salt
  • Puree until smooth

For the Tortillas

  • Heat a skillet with coconut oil
  • Brown each side of the tortillas
  • Fill the tacos with fish, bean salsa mix, and the avocado crema on top




Check out more of Phoebe’s recipes. She seems like good fun. Yes, I do have a bit of a food crush on her. All good things.

Also, here are some tips I just researched on how to select the perfect mango. Apparently, the color is not the best indicator of its ripeness. Oh.


6 thoughts on “Roasted Fish Tacos with Avocado Crema

  1. so flattered by this post!! your tacos look beauteous, Jana! Yes, the best way to choose a mango is to fine ones that are somewhere in between green and red. They’ll usually be half green and half orange/redish. When there’s no green left, they tend to be too mushy for me, but I tend to like my mangos on the tarter side. Hope you’ll come back for more recipes! xo

    • Thanks Phoebe! I absolutely love your recipes and blog. Thanks for the mango tips. That’s really helpful. Oh, and no worries; I’ll definitely be trying more of your recipes!

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