Fish taco recipe seasoned with smoky spices then topped with sliced red onions, chopped cilantro, and a homemade avocado chimichurri sauce! You and your family will love these fish tacos. It's the perfect easy weeknight meal!
Optional toppings: sliced red onions, chopped parsley, chopped cilantro
In a food processor, add parsley, garlic, dried oregano, red pepper flakes, salt, pepper, olive oil and lime juice. Pulse until well combined. Add avocado and give it a few more pulses until desired consistency. I prefer a thick, chunky texture but you can pulse it until it is more blended. Up to you! You can transfer the avocado chimichurri sauce to an airtight container and store it in the fridge for up to 2 weeks. Set aside.
In a bowl, add smoked paprika, garlic, oregano, parsley, salt, and pepper, and mix together until combined. Lay the cod fillets on a clean work surface and sprinkle the seasoning evenly over each fillet, rubbing it on all sides.
In a nonstick skillet, heat oil over medium-high heat. Cook cod fillets, skin side up, for 5 minutes. Flip the filet and cook for another 5 minutes. Transfer to a plate and break into large chunks.
Divide the cod evenly into the warm corn tortillas. Add avocado chimichurri, sliced red onions, and parsley. Serve and enjoy!
You can transfer the avocado chimichurri sauce to an airtight container and store it in the fridge for up to 2 weeks!