Holy Guacamole: Spicy Fish Tacos with Avocado-Yogurt Sauce

Remember how I partnered up with a bunch of awesome bloggers for a St Patrick’s Day round-up of awesomeness?

Well, we had such a great time that we decided to celebrate other holidays in the same fashion, starting with Cinco de Mayo.

Spicy Fish Tacos

As it happens, Cinco de Mayo isn’t celebrated up here in Canada, except maybe as an excuse to hit up the local Tex-Mex place for half-price enchiladas and buckets of Coronitas.

So the first thing I did was to read up on the history of the holiday, and learned that Cinco de Mayo (which means “the fifth of May” in Spanish) commemorates the victory of Mexican forces over the French at the battle of Puebla, and is celebrated in the US to honour Mexican-American culture and heritage.

Spicy Fish Tacos

Now, while I didn’t know much about Cinco de Mayo before now, I do know my way around a Mexican menu… which is why the second thing I did was to call dibs on Spicy Fish Tacos as my dish.

So why fish tacos, you ask?  Mostly, it was to have an excuse to make another batch of homemade corn tortillas, because I am totally OBSESSED with making corn tortillas right now.  Homemade tortillas are a million times better than the store-bought kind, and really quite easy to make once you get the hang of eyeballing the right texture for the dough and smooshing the  little balls of dough into flat discs using a tortilla press.

Avocado Yogurt Sauce

(Never tried making corn tortillas at home? This tutorial from From Away will teach you all you need to know.)

And since an awesome homemade corn tortilla deserves an equally awesome filling, I topped them off with spicy pan-fried white fish with a chipotle-lime marinade, a squiggle of avocado-yogurt crema, and crisp fresh toppings like shredded cabbage, pickled red onions, cilantro and radishes.

Spicy Fish Tacos

They’re colourful. They’re bright. And they’re way more delicious than the half-price enchiladas at the Tex Mex place… especially when washed down with a bucket of Coronitas.


Spicy Fish Tacos with Avocado-Yogurt Sauce
Prep time
Cook time
Total time
These lightened-up fish tacos trade in battered fish and full-fat sour cream for pan-fried spicy fish filets and a flavourful avocado and yogurt sauce.
Recipe type: Main
Serves: 4
Spicy Lime-Chipotle Fish:
  • 2 tbsp fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • 2 tsp chipotle powder (or chili powder, if you prefer)
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp salt
  • 1 lb fresh haddock fillets (or any other firm white fish)
Avocado-Yogurt Sauce:
  • 1 large ripe avocado, pitted and roughly chopped
  • ¼ cup plain yogurt
  • 1 tbsp fresh lime juice
  • ½ cup roughly chopped cilantro
  • ¼ tsp salt
  • ¼ cup water
Tacos and Garnishes:
  • 12 small corn tortillas
  • Shredded cabbage
  • Pickled red onions
  • Cilantro sprigs
  • Finely julienned radishes
  • Lime wedges
Marinate the Fish:
  1. In a small bowl, combine the lime juice, olive oil, chipotle powder, cumin, paprika and salt, and stir until smooth.
  2. Pat the fish dry with paper towels. Rub on both sides with the lime-chipotle marinade. Transfer to a plate and cover tightly with plastic wrap, then transfer to the refrigerator to marinate for 15-20 minutes.
Prepare the Avocado-Yogurt Sauce:
  1. While the fish marinates, prepare the avocado-yogurt sauce.
  2. In the bowl of a food processor, combine the avocado, yogurt, lime juice, cilantro, salt and water, and process until smooth and creamy. Transfer to a serving bowl and cover tightly with plastic wrap. Refrigerate until ready to use.
Cook the Fish:
  1. In a large heavy-bottomed skillet set over medium-high heat, saute the fish in the remaining 2 tbsp olive oil until opaque and flaky, about 4-5 minutes per side.
  2. Remove from heat, and transfer to a platter. Using a fork, break up each filet into bite-sized chunks. Cover with foil, and set aside while you warm the tortillas.
Warm the Tortillas and Assemble the Tacos:
  1. In a heavy-bottomed skillet set over medium heat, warm the tortillas one at a time for 20-30 seconds per side, or until soft and flexible. Wrap the finished tortillas with a clean dishcloth to keep warm between batches.
  2. To assemble, place three tortillas on each plate and drizzle with avocado-yogurt sauce. Divide the fish evenly between the tortillas, then serve immediately with bowls of toppings so that everyone can top off their tacos as they please.

Cinco de Mayo Photo Collage

This post is part of the Cinco de Mayo Holiday Food Blog Party organized by Jen of Jen’s Favourite Cookies.  For more fabulous Cinco de Mayo goodies, check out the rest of the posts:

1. Alfajores from Roxana’s Home Baking
2. Spicy Fish Tacos with Avocado Yogurt Sauce from Crumb Blog
3. Classic Flan from That Skinny Chick Can Bake
4. Dulce de Leche Milkshake with Coconut Milk Whipped Cream from Chocolate Moosey
5. Lime Margarita Bars from Girl in the Little Red Kitchen
6. Shrimp and Avocado Ceviche from Magnolia Days
7. Tropical Fiesta Cocktail from Hungry Couple NYC
8. Paletas – Mexican Popsicles from Pineapple and Coconut
9. Bizcochitos Cookies from Jen’s Favorite Cookies
10. Mexican Hot Chocolate Cupcakes from Gotta Get Baked
11. Vegan Taco Salad from What Smells So Good
12. Gluten Free Tres Leches Cake from Kelly Bakes
13. Queso Blanco from The Messy Baker
14. Gorditas with Picadillo from Juanita’s Cocina
15. Strawberry Margerita Slurpee from Chocolate Chocolate and More


  1. says

    Zomg.. I love fish tacos so, so much. I’ve never made them at home before! I was just thinking about how I want this stupid snow to melt so that I can eat summer salads and fish tacos and such.

  2. says

    fabulous, FABULOUS round up!! Oh I love tacos!!! I just posted my taco recipe for sriacha fish tacos. I guess with Cinco de Mayo coming up, they’re all the rage. But to be fair, tacos are always all the rage to me – I love em! LOVE em!

    also, coronitas are adorable. in fact, i’ll pull one out right now :)

    Happy Cinco de Mayo!

  3. says

    I love fish tacos because they are more fun than boring beef tacos. And that color on the fish is beautiful! Trade ya a milkshake for a taco.

    • Isabelle Boucher says

      Jen, I’d happily share, except we never seem to have any leftover tortillas for some strange reason. They just magically disappear into mah belleh. Poof! :)

    • Isabelle Boucher says

      I may or may not have code-named the avocado-yogurt sauce “awesomesauce”. Because it is. Seriously.

  4. says

    Holy guacamole indeed! Isabelle, I’m in love with these tacos. Whenever I see it on a restaurant menu, I order it. I ate them almost daily when I was in Hawaii. Now I want to leave work right now, go grocery shopping and head home to make these. Your tacos look amazing and your photos are gorgeous. Maybe I can pick up a tortilla press while I’m out too…although the Husband won’t be too happy if I bring home anymore appliances!

  5. says

    So as if you weren’t the bees knees before, you had to go and make one of my favorite foods AND make a ridiculous avocado yogurt sauce AND make your own homemade tortillas? You. are. a. boss. Seriously. I’m mad at you because they look incredible and I can’t eat them right now. I’m almost certain this recipe will cause me to have my hands in masa in the near future.

    • Isabelle Boucher says

      I don’t have a post on making tortillas yet, Joan, but I’ve included a link in the post for a fantastic tutorial from the folks at From Away… it’s how I learned my way around a tortilla press. :)

  6. says

    fish tacos are so my thing: like on my short list of foods to eat repeatedly on a dessert island forever. That sort of thing. and yours look wonderful; love the yogurt avocado sauce, because you could use it for so many other things too!
    don’t feel too bad about Canada not celebrating Cinco de Mayo; in most parts of America, we celebrate it poorly, at best. like lots of drunks and bad versions of mexican food; certainly not the way it should be recognized. I used to go out for it, but it’s vaguely depressing to do so (reasons mentioned above) so i will be making fish tacos in this year. :)


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