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Cilantro Lime Fish Tacos Recipe

Name: Cilantro Lime Fish Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 lb fish fillets (rinsed and pat dried (flounder, tilapia, etc)); 1 tsp olive oil; 1 small onion (chopped); 4 garlic cloves (finely minced); 2 jalapeño peppers (chopped (seeds removed for less heat)); 2 cups diced tomatoes; 1/4 cup fresh cilantro (chopped); 3 tablespoons lime juice; kosher salt and pepper to taste; 8 white corn tortillas; 4 ounces 1 medium haas avocado, sliced; 1 cup sliced cabbage; lime wedges and cilantro for garnish

Skinnytaste

Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, tacos quick enough to make for a busy weeknight!

Ingredients

1 lb fish fillets (rinsed and pat dried (flounder, tilapia, etc))

1 tsp olive oil

1 small onion (chopped)

4 garlic cloves (finely minced)

2 jalapeño peppers (chopped (seeds removed for less heat))

2 cups diced tomatoes

1/4 cup fresh cilantro (chopped)

3 tablespoons lime juice

kosher salt and pepper to taste

8 white corn tortillas

4 ounces 1 medium haas avocado, sliced

1 cup sliced cabbage

lime wedges and cilantro for garnish

Method

Heat olive oil in a large skillet over medium heat.

Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.

Place fish on the skillet and cook until the flesh starts to flake.

Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.

Meanwhile, heat tortillas on a skillet or directly over the flame of the burner a minute or 2 on each side to warm.

Serve a little over 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.

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