Pita Fish Taco Recipe

Avocados are high in beta-sitosterol, a compound that has been shown to lower cholesterol levels. 

It also lowers the chances of heart disease and is protective against strokes. As a Vitamin E powerhouse, it highly protects the body against many diseases and helps maintains overall health. 

For the fish, we used a lean one like halibut, a good source of high-quality protein. 

If you’re like many Catholics, try this recipe during Lent on Fridays.


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• 1 lb. halibut (or any white fish)
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 ripe haas avocados (1 smashed, 1 diced)
• ¼ cup cilantro, chopped
• ½ lime, squeezed
• 1 ear corn or small can rinsed and drained
• ½ pint cherry tomatoes, halved or quartered
• Salt and pepper to taste
• 1 – 12oz package whole wheat pita bread (6 loaves)


1. Prepare fish – Drizzle with olive oil, brush garlic, then sprinkle with salt and pepper. Place in a 400 degree oven for about 20 minutes or until flaky.
2. While fish is baking, prepare your salad. In a medium size bowl, smash one avocado. Squeeze half of one fresh lime. Then add diced avocado and mix.
3. Add remaining ingredients to bowl. Season with salt and pepper and mix again, lightly.
4. When the fish is done, bake your pita bread for about 5 minutes at the same temperature.
5. While bread is toasting, flake the fish and mix in with the avocado mixture.
6. Once the Pita bread is ready, stuff with avocado fish mixture and serve while bread is still warm.

Pita Bread Baking Tip:

To create the hard taco-like experience, turn a muffin or cupcake pan upside down, fold bread and place between each cup (propping up like a hard taco shell) and bake.

Makes six hefty pitas.

Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.

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