Living in Southern California, it is pretty much a prerequisite that you must love guacamole. And yet, I don’t have it often enough! But in the spirit of the 2015 cookbook challenge and to celebrate the return of Portlandia, I decided to make Guacamole Fish Tacos from the Portlandia Cookbook.
I’ll be honest, this recipe was pretty straightforward and easy to make. The main modification I made was with the fish. The original recipe called for red snapper (which I love), but we are both trying to be more conscientious about our seafood choices thanks to Seafood Watch, so we opted for wild sole and rockfish from Santa Monica Seafood. Another good seafood tip? Buy wild over farm raised and fresh over frozen as often as possible.
Once we got our fish, the rest of the recipe came together pretty quickly. We whipped up the guacamole, sautéed the fish and vegetables, assembled the slaw and warmed up the tortillas. The great thing about fish tacos is you can customize them however you want, as long as there’s guacamole involved of course.
One of my lovely friends from LA joined us for dinner and we created a build your own taco bar with all of the fixings. I knew this recipe was a winner when there wasn’t a drop of guacamole left after.
Guacamole Fish Tacos (adapted from the Portlandia Cookbook)
1 lb fresh fish (see note above)
4 avocados, mashed
1 red onion, chopped
1 cup diced tomatoes
1/2 cup fresh squeezed lime juice
2 tbsp chopped cilantro
salt and pepper to taste
sour cream or other cheese for topping (I used Tillamook Cheese)
Grill your fish to your liking (I also recommend baking in parchment paper)
While you fish is cooking, assemble the guacamole ingredients in a large bowl and mix until everything is well blended. Since many people have different preferences to how they like their guacamole, I recommend seasoning to your liking.
Warm your tortillas in the oven. Assemble your fish taco, devour, and repeat.