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    You are at:Home»Dairy-Free Recipes»Fresh Fish Tacos with Homemade Guacamole

    Fresh Fish Tacos with Homemade Guacamole

    5
    By Alisa Fleming on June 19, 2023 Dairy-Free Recipes, Entrees

    Don’t drown that fresh fish in heavy sauces, make dairy-free fish tacos! This easy recipe is made with real food ingredients and is naturally bold with pure Mexican flavors. We love it with Alaska cod or black cod (sablefish), which are considered sustainable choices from now through fall. But it works well with any firm white fish. And you can grill it, bake it, or cook it on the stove top. We’ve including all three cooking methods.

    Dairy-Free Fish Tacos Recipe with Homemade Guacamole and Fresh, Healthy Ingredients. Allergy-friendly, easy. and flavorful! Directions for grill, oven, and stove-top cooking methods.

    Dairy-Free Fish Tacos made with Fresh, Flavorful Ingredients

    Head to the produce section and spice aisle for your toppings and marinades. These dairy-free fish tacos and the accompanying guacamole are made with cumin, cilantro, jalapeno, garlic, and lime. This healthy dairy-free fish tacos recipe was originally shared with us by Alaska Seafood. But we’ve since updated the recipe and have added tips and notes in the following FAQs.

    What Other Toppings go with Dairy-Free Fish Tacos?

    Aside from the toppings listed in the recipe, here are some of our favorites:

    • Sliced Black or Green Olives
    • Shredded Cabbage
    • Corn Kernels
    • Chipotle Mayonnaise (thinned with more water to make it a little drizzly)
    • Classic Coleslaw
    • Dairy-Free Sour Cream (store-bought or homemade)
    • Hot Sauce (I love Cholula)

    What Other Types of Fish are Good in Tacos?

    In addition to cod, halibut, snapper, tilapia, catfish, and mahi mahi are popular for fish tacos. We also like marlin when in season.

    Aren’t All Fish Tacos Dairy Free?

    I wish! Be careful when ordering as most restaurants do use dairy in their fish tacos. Some fry their fish in dairy-containing batter, some use marinades with buttermilk, others straight up add cheese, and many drizzle on creamy toppings. Plus, it isn’t unheard of for tortillas to contain milk. Making your own dairy-free fish tacos is a safer bet, and far better tasting, in my opinion.

    I’m not a Cilantro Fan; Can I Omit it?

    Definitely. You don’t need to use the cilantro if you don’t like it. You can substitute parsley, or simply leave it out. These dairy-free fish tacos have enough flavor, even without any herbs.

    Dairy-Free Fish Tacos Recipe with Homemade Guacamole and Fresh, Healthy Ingredients. Allergy-friendly, easy. and flavorful! Directions for grill, oven, and stove-top cooking methods.

    Special Diet Notes: Fresh Fish Tacos

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.

    For paleo dairy-free fish tacos, skip the tortillas and serve in lettuce wraps or your favorite paleo wraps.

    Dairy-Free Fish Tacos with Homemade Guacamole
     
    Print
    Prep time
    35 mins
    Cook time
    10 mins
    Total time
    45 mins
     
    The fish is marinated in wonderful southwestern-style herbs and spices that complement the guacamole and salsa fresca. You can prepare the fish on the grill, in the oven, or on your stove top. The recipe includes all three cooking methods.
    Author: Alaska Seafood
    Recipe type: Entree
    Cuisine: Mexican
    Serves: 4 servings
    Ingredients
    Marinade
    • 2½ tablespoons cumin seeds
    • ¼ cup freshly squeezed lime juice
    • 3 jalapeño peppers, stemmed and cut in half
    • 2 garlic cloves
    • 1 tablespoon freshly ground black pepper
    • 1 teaspoon salt
    • 1 large bunch cilantro
    • ½ cup extra-virgin olive oil
    Fish Tacos
    • 1½ pounds wild Alaska cod fillets (or other firm white fish)
    • 12 (4 to 6-inch) corn tortillas, warmed
    • 6 lettuce leaves, torn in half
    • 1 cup salsa fresca
    • 1 cup dairy-free guacamole (recipe below or store-bought)
    • Lime wedges, for serving
    Guacamole
    • 5 ripe avocados
    • 6 tablespoons chopped fresh cilantro
    • 1 medium red onion, diced
    • 4 jalapeño peppers, stemmed, seeded and finely diced
    • 3 tablespoons fresh-squeezed lime juice
    • 1½ teaspoons salt
    • ½ teaspoon freshly ground black pepper
    Instructions
    Marinade
    1. Lightly toast the cumin seeds in a dry skillet over low heat just until the aroma is released, about 5 minutes.
    2. Transfer the seeds to a blender. Add the lime juice, jalapeños, garlic, pepper, and salt and blend until the cumin seeds are finely ground. Add the cilantro and olive oil and puree until smooth.
    Fish Tacos
    1. Using your hands, generously cover the cod entirely with the marinade and let sit at room temperature for 20 minutes.
    2. Preheat your grill to medium-hot, the broiler in your oven, or a pan on the stovetop over medium-high heat.
    3. Cook the fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove the fish from the heat, cool slightly and pull apart into large flakes.
    4. Place the warm tortillas on a work surface and line each with a piece of lettuce. Top the lettuce with chunks of fish, a generous spoonful of salsa fresca, and fresh guacamole.
    5. Serve immediately accompanied by lime wedges.
    Guacamole
    1. Cut the avocados in half, remove the pits, peel, quarter and place the flesh in a mixing bowl.
    2. Mash the avocado with a potato masher or fork until chunky.
    3. Add the cilantro, onion, jalapeños, lime juice, salt, and pepper and combine with a fork. This makes 3 cups. Store leftovers in an airtight container for up to 2 days.
    Notes
    To Warm Tortillas: Dip corn tortillas in water, and shake off excess. Toast, in a single layer in batches, in a nonstick pan over medium heat, for about 1 minute per side. Wrap the tortillas in a tea towel to keep warm.

    Nutrition Note: The nutrition facts include an estimated portion of the marinade, not all of it, since much of the marinade is discarded.
    Nutrition Information
    Serving size: 3 tacos + ¼ cup guacamole Calories: 561 Fat: 27g Saturated fat: 4.9g Carbohydrates: 44.9g Sugar: 3.5g Sodium: 702mg Fiber: 11g Protein: 38.1g
    3.5.3229

    Make Your Own Dairy-Free Sour Cream, too!

    Vegan Cashew Sour Cream Recipe - creamy, dairy-free, soy-free, delicious and versatile! Includes an instant variation

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    5 Comments

    1. Lauren @ Wicked Spatula on September 18, 2015 5:53 am

      We love fish tacos in our house. Usually I serve them on lettuce wraps or Paleo tortillas if we’re wanting something more substantial. That marinade sounds amazing! I have a bag of wild caught cod in the freezer that I know just what to do with now!

      Reply
    2. Joanie @ Zagleft on September 18, 2015 4:42 am

      Cod is one of my favorites and I love the way you’ve prepared it. The marinade sounds so flavorful too!

      Reply
    3. Mirlandra @ Mirlandra's Kitchen on September 18, 2015 3:17 am

      Yum! This looks excellent. The marinade pushes it over the top. Thanks!

      Reply
    4. Sarah Walker Caron (Sarah's Cucina Bella) on September 17, 2015 7:22 pm

      We have tacos usually once a week for dinner. Love ’em! And these? They look delicious — especially with that southwestern flair.

      Reply
    5. Laura on September 17, 2015 7:05 pm

      LOVE these tacos! Love all that green freshness–I am a sucker for anything that reminds me of salsa verde and this definitely does!

      Reply

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