This is a great recipe I got from Lori over at My Kinda Rain. Since I get tortillas and the Mexican themed veggie pack regularly from Bountiful Baskets, this has become a regular in our house when avocados are available and cheap. I have played around with this recipe a bit, I don’t think I’ve made it the same way twice, but every time it has turned out great. So, I will go through the recipe and talk about some of the alternatives I have done.
First, you make an avocado cream sauce. For this you need:
1 avocado
1/2 cup sour cream
Lime juice
Onion (I’ve used yellow, red, or green, I think my favorite is red onion)
I now also on occasion add:
Garlic, minced or garlic salt, usually 1/4 to 1/2 tsp
Cilantro
Tomato, diced
This time, I used all of the above when making the sauce because I had cilantro and tomato on hand that needed to be used before it went bad.
Next, you cook the fish. You need 1 lb of white fish, I use either cod or tilapia, depending on what I can get on sale. You add 1-2 Tbsp of oil, I use olive oil, to a skillet. Season the fish with lemon pepper seasoning and pan fry fish.
Cook until fish is no longer translucent and easily flakes with a fork. Flake fish apart with a fork.
Next, you put together the tacos. I usually use small flour tortillas, but have used small corn tortillas as well. I add a tortilla to a small skillet, then put the fish, avocado cream sauce, and cabbage or lettuce.
I fold the tortilla over the topping, cook it for a few minutes, then flip and cook for a few minutes, until both sides are just starting to brown.
I usually serve this with Spanish rice and black beans. I was worried that my girls wouldn’t eat these because it has fish, but they both eat these up!
My Gems of Parenting 
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