Cilantro Lime Fish Tacos
User Reviews
4.7
6 reviews
Excellent
-
Total Time
30 mins
-
Servings
2 people
-
Calories
458 kcal
-
Course
Main Course
-
Cuisine
American
Cilantro Lime Fish Tacos
Report
These easy cilantro lime fish tacos are made with broiled chili-lime white fish, fresh cilantro, sliced avocado and a quick yogurt sauce!
Share:
Ingredients
Lime Yogurt Sauce:
- ⅓ cup yogurt plain, whole milk preferred
- 1 lime Half the zest will be used on the fish, zested and juiced
- ⅛ teaspoon salt sea salt
Fish:
- 6 ounces white fish such as rockfish, cod, flounder or tilapia
- 1 teaspoon chili powder
- ¼ teaspoon salt sea salt
- 1 tablespoon olive oil divided
Taco Shells:
- 4 corn tortilla Use corn tortillas for gluten-free tacos, or flour tortilla
- oil a few drops, for brushing the pan
Taco Toppings:
- 1 avocado thinly sliced
- ¼ cup cabbage shredded raw, or sauerkraut (drained and patted dry
- ¼ cup tomato salsa Or swap diced tomato, use fire-roasted if possible
- ¼ cup cilantro fresh, roughly chopped
Extra Toppings (Optional):
- 1 lime cut into 8 wedges
- hot sauce
Instructions
Prepare the Toppings:
- Mix the yogurt, lime juice, half the zest and salt. Stir to combine. Refrigerate until ready to serve.
Prepare + Cook Fish:
- Brush an oven-safe pan with half the oil (½ tablespoon). Alternatively, use a sheet pan.Add the fish to the pan, and season the top of the fish with the chili powder, lime zest and sea salt.
- Drizzle the remaining ½ tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.
- Move an oven rack to about 4" away from the broiler.Preheat broiler to high.Slide the pan into the oven.Cook fish for 5 minutes per ½" thickness, or until the fish is tender and easily flakes apart with a fork.Do not flip the fish halfway through cooking.
Assemble Tacos:
- While the fish broils, heat the tortillas.Brush a non-stick or cast-iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.Keep tortillas warm by placing on a plate and covering with a towel.When the fish is done cooking, slice or flake apart with a fork.
- To assemble the tacos, divide the fish, cabbage (or sauerkraut), salsa and sliced avocado among the tortillas. Top each taco with a dollop of yogurt sauce and a little cilantro. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.Serve right away while the fish and tortillas are still warm.
Notes
- Need to keep the fish warm while you're waiting on guests to arrive or other food to cook? Place it on an oven-safe platter in a 200°F oven.
- Nutrition information does not include optional ingredients.
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
38g
(13%)
Protein
24g
(48%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Cholesterol
48mg
(16%)
Sodium
549mg
(23%)
Potassium
958mg
(20%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
619IU
(12%)
Vitamin C
24mg
(27%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 24g | 48% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 549mg | 23% |
| Potassium | 958mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 619IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
Other Recipes
You'll Also Love
