Cilantro Avocado and Hummus Fish Tacos: A super quick recipe that can incorporate left-overs and the flexibility to try different flavors!
Once a week, the gals and I get together and usually whip up a dish using odds and ends that we have in the fridge, or the pantry. This dish usually ends up being our lunch, and typically appears on a future menu plan.
Cilantro Avocado + Hummus Fish Tacos
We had a little frozen (breaded) fish leftover from a previous dinner, and a few odds and ends like tortillas, shredded cheese, cabbage shreds, hummus, and a fun dressing.
However, we LOVE making a lot of tilapia in the air fryer so we can eat leftovers with these tacos, too!
I so hope you enjoy this version of fish tacos, and get a little experimental in the kitchen. Remember, with these… you don’t have to follow it to a “T!” Branch out, and try something new, with what you have on hand!
Next time, I’d love to try this same recipe with some shrimp that we have on hand, for sure.
Serve alongside of chips and salsa, and this will be a meal that you’ll love for the ease and convenience! Besides… who doesn’t love tacos?
Cilantro Avocado + Hummus Fish Tacos
Ingredients
- 4 tortillas
- 2-3 pieces breaded fish cooked (or preferred style of fish)
- 4 Tablespoons hummus any flavor
- 4 Tablespoons shredded cheese
- 2 cups coleslaw
- 1/2 cup cilantro-avocado dressing I used Bolthouse Farms dressing, found in the cold section of the grocery store.
Instructions
- First, mix together the coleslaw shreds with the cilantro-avocado dressing. Set aside.
- If using frozen fish, cook according to package directions.
- Cut up the fish into small pieces. Set aside.
- Using a tablespoon of hummus for each, spread the hummus down the middle of each tortilla.
- Top with fish, shredded cheese, and coleslaw. Serve.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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