These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.
Cilantro Lime Fish Tacos
Tommy doesn’t care for fish, but he loves fish tacos! These are so easy to make, and unlike most fish tacos they’re so breading or frying so they’re much healthier. The fish is cooked in the skillet with onions, garlic, jalapenos, tomatoes, cilantro and lime. Then served on tortillas, so flavorful and light! A few other seafood taco recipes I love: Cod Fish Tacos, Blackened Fish Tacos, and Green Scallop Tacos.
Any flaky white fish would be great such as flounder, sole, mahi mahi, or even tilapia. I like it spicy, so I chop up the jalapeños whole, seeds and all but you can tone it down to suit your taste. The avocado adds a good does of healthy fats.
More Fish Recipes You May Like:
Cilantro Lime Fish Tacos
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
Instructions
- 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.
