Pan-Seared Fish Tacos with Avocado Crema and Pickled Red Onions

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Lightly spiced white fish pan-seared and served in corn tortillas with creamy avocado crema and tangy pickled red onions for a refreshing Cinco de Mayo dish. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs white fish fillets (cod or tilapia), olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

1 lb white fish fillets (cod or tilapia)
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
3/4 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1/2 medium red onion, thinly sliced
1/2 cup white vinegar
1 tsp sugar
1/2 cup water
1 medium ripe avocado
1/4 cup sour cream
2 tbsp lime juice
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Combine 1/2 cup white vinegar, 1/2 cup water, and 1 tsp sugar in a bowl. Add 1/2 medium thinly sliced red onion and let sit at room temperature for at least 30 minutes to pickle.
Step 2: In a small bowl, blend 1 medium ripe avocado, 1/4 cup sour cream, 2 tbsp lime juice, and 2 tbsp chopped fresh cilantro until smooth and creamy. Season with a pinch of salt.
Step 3: Pat dry 1 lb white fish fillets and season evenly with 1 tsp ground cumin, 1 tsp chili powder, 3/4 tsp salt, and 1/2 tsp black pepper.
Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add fish fillets and cook for 3-4 minutes per side until opaque and flaky.
Step 5: Warm 8 corn tortillas in a dry skillet or microwave until soft and pliable.
Step 6: Assemble tacos by placing pieces of seared fish on each tortilla, topping with 1-2 tbsp avocado crema and pickled red onions. Garnish with extra cilantro if desired and serve immediately.