Cilantro Lime Fish Tacos
User Reviews
4.8
Cilantro Lime Fish Tacos
Description
The recipe starts by sautéing onions with garlic to develop a mild aromatic base, then cooking tender white fish fillets such as flounder or tilapia until they flake easily. Adding chopped jalapeños, diced tomatoes, fresh cilantro, and lime juice provides the filling with a vibrant mix of spice, acidity, and herbaceous notes. This combination yields a moist, flavorful fish topping with a subtle heat and freshness from the lime and cilantro.
Warmed white corn tortillas are used to wrap the fish mixture, providing a soft yet sturdy vessel for the filling. Topping each taco with sliced avocado and shredded cabbage adds creamy and crunchy textures respectively, enhancing the overall bite with contrasting elements. Additional lime wedges and cilantro offer garnish options to adjust brightness and herb flavor at the table.
These fish tacos work well for casual meals, light dinners, or gatherings where handheld options are preferred. The flavors come together quickly, and the fresh ingredients make the tacos feel balanced and visually appealing.
Ingredients
- 1 lb fish fillets (rinsed and pat dried (flounder, tilapia, etc))
- 1 tsp olive oil
- 1 onion chopped, small
- 4 garlic finely minced, cloves
- 2 jalapeno pepper chopped (seeds removed for less heat
- 2 cups diced tomatoes
- 1/4 cup cilantro chopped, fresh
- 3 tablespoons lime juice
- salt kosher salt, to taste
- black pepper kosher salt, to taste
- 8 white corn tortillas
- 4 ounces avocado medium haas, sliced
- 1 cup cabbage sliced
- lime wedges and for garnish
- cilantro wedges and 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 310kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 90mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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