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The Princeton Longevity Center Recipes

Avocado Fish Tacos
Makes 4 Servings (1 Taco per serving)

Avocados are a wonderful companion to fish.  Put these two mood enhancing foods together in a soft taco with some crunchy cabbage and you’ll create a tasty way to enhance your happiness!


  • 2 Chilean Hass Avocados
  • 2 Tbsp. Lime Juice
  • 1 lb. Halibut, cut into 2-inch chunks
  • ¼ c Flour
  • ½ tsp. Salt
  • Pepper
  • ¼ c olive oil for frying
  • 2 c Red Cabbage, shredded (or 1 cup each red and green cabbage shreds)
  • 1/3 c bottled Poppyseed Dressing
  • ½ tsp. Salt & Pepper
  • 4 (8”) Flour or Corn Tortillas
  • Cilantro


  • Cut avocados in half, remove pit.  Cut in chunks and sprinkle with lime juice. Set aside.
  • In medium bowl, toss shredded cabbage with Poppyseed dressing, salt and pepper. Set aside.
  • Mix flour, salt and pepper in a deep plate with a fork.  Dredge fish chunks in mixture.  In large skillet, over medium high heat, heat oil.  Add fish chunks; cook until nicely browned on all sides.
  • Divide cabbage mixture between tortillas. Top with fish chunks, avocados and garnish with cilantro and additional lime or lemon slices.
Nutritional information per serving:  calories 540, fat 30g, monounsaturated fat 1g, saturated fat 4g, protein 26g, carbohydrates 45g, sodium 101mg, fiber 5g.
Recipe from the Chilean Avocado Importers Association



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