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White fish, avocado, cilantro and lime tacos
White fish, avocado, cilantro and lime tacos

White fish, avocado, cilantro and lime tacos

Preparation 15 minutes
Cooking time none
Servings 4 (2 tacos each)



  • 1/2 red onion (small), thinly sliced
  • 125 ml (1/2 cup) tomato flesh, cut into 1 cm (3/8 in.) dice
  • 1 garlic clove, minced
  • 1 jalapeno pepper, seeded and chopped
  • 400 g (13 oz) white fish filets, cut into 2 cm (3/4 in.) dice
  • 60 ml (1/4 cup) olive oil
  • 125 ml (1/2 cup) lime juice
  • 30 ml (2 tbsp) fresh cilantro, chopped
  • Salt and freshly ground black pepper


  • 8 soft corn tortillas (tacos)
  • 60 ml (1/4 cup) crème fraîche
  • 375 ml (1 1/2 cups) Boston lettuce, thinly sliced
  • 2 small avocados, peeled and sliced


  1. In a bowl, mix together all the ceviche ingredients.
  2. Stir well.
  3. Cover and refrigerate for about 2 hours, stirring every half hour.
  4. Spread the tacos on the countertop.
  5. Brush with crème fraîche.
  6. Divide the Boston lettuce among the tacos.
  7. Top with the ceviche and garnish with avocado slices.
  8. Fold the tacos in half.
  9. Serve cold.
Availability in stores