Fish tacos with salsa and guac

Striped bass and a lime crema elevate a family favorite.

This recipe is full of healthy fats from avocado and lean protein from fish. Even better, it introduces sophisticated ingredients in a kid-friendly vessel: tacos, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. “Get them involved by letting them mix the salsa and lime crema.” For added nutrients, the side of guacamole is served with crunchy vegetables instead of chips.

Serves 4
Prep Time: 15 minutes
Cook Time: 31 minutes

This recipe is part of our meal prep series. Click here for full plan.

Photography by Mariliana Arvelo


2 avocados, peeled and pitted
Juice of 1 lime
½ serrano pepper, seeded and minced
¼ cup plum or cherry tomatoes, chopped
1 tablespoon minced red onion
¼ cup cilantro
Kosher salt
Black pepper


2 cups diced butternut or kabocha squash
2 tablespoons extra-virgin olive oil
½ teaspoon cumin
½ teaspoon coriander
2 cloves garlic, smashed


2 cups roasted, diced butternut or kabocha squash
½ cup black beans
¼ cup red onion, minced
½ cup cilantro, chopped
½ serrano pepper, seeded and minced
2 limes, zested and juiced
Kosher salt
Black pepper
½ cup sour cream
Pinch of cumin
1 pound striped bass filet or other white flaky fish
1 tablespoon extra-virgin olive oil
8 fresh corn tortillas
2 cups crudités, such as carrots, radishes, and cucumbers


Preheat oven to 400 degrees. Toss the squash with olive oil, cumin, coriander, and garlic. Cook for 25 minutes.
Meanwhile, mash all guacamole ingredients together until you reach your desired consistency.
In a large bowl, mix roasted squash, black beans, onion, cilantro, and serrano pepper. Stir in half of the lime juice and zest. Season with salt and pepper; set aside.
In a small bowl, whisk together the remaining lime juice and zest with the sour cream, pinch of cumin, and salt. Set aside.
Season the fish with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the fish until cooked through, about 3 to 4 minutes on each side. Let cool and flake into 8 pieces.
Warm the corn tortillas in a skillet. Set out tortillas, fish, salsa, and lime crema for assembly. Serve with guacamole and crudités.