Skillet Cilantro and Lime Fish Tacos

Name: Skillet Cilantro and Lime Fish Tacos
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Ingredients: 1 1 teaspoon olive oil; 1 1 small white or yellow onion; 4 4 garlic cloves; 1 1 Jalapeno pepper; 2 2 ripe tomatoes; 3 3 tablespoons fresh lime juice; 1 1 pound tilapia; salt and pepper to taste; ¼ ¼ cup chopped fresh cilantro; 8 8 (5-inch) white corn tortillas; 1-2 1-2 ripe avocados; lime wedges and cilantro for garnish

User Reviews

4.4

21 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings
4 servings
Course
Main Course
Cuisine
American

Skillet Cilantro and Lime Fish Tacos

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 1 teaspoon olive oil
1 1 small white or yellow onion finely chopped
4 4 garlic cloves finely minced
1 1 Jalapeno pepper seeded, membranes removed and finely diced
2 2 ripe tomatoes chopped (about 2 cups)
3 3 tablespoons fresh lime juice from about 2-3 limes
1 1 pound tilapia flounder or other mild white fish fillets, rinsed and patted dry
salt and pepper to taste
¼ ¼ cup chopped fresh cilantro
8 8 (5-inch) white corn tortillas
1-2 1-2 ripe avocados sliced
lime wedges and cilantro for garnish

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Instructions

In a large nonstick skillet, heat the olive oil and add the onions. Saute, stirring often, until translucent, about 5-6 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes. Add the fish and cook over medium-high heat for about 5 minutes, gently breaking up the fish into bite-sized clumps, until the fish is cooked through and the liquid in the skillet is somewhat reduced (it should be fairly wet but not really soupy). Be careful not to stir too vigorously or the fish will turn into mushy bits. Season to taste with salt and pepper. Stir in the cilantro.
Heat the tortillas in a dry skillet for a few minutes on each side to warm or sandwich 3-4 tortillas in between damp paper towels and microwave for 30-45 seconds until pliable. Scoop the fish mixture into the corn tortillas and top with the avocado.

Notes

Fish: the original recipe calls for tilapia but I used flounder with stellar success. My guess is any mild, white fish will work here.
Queso Fresco: also, although it isn't traditional with fish tacos, I served ours with a sprinkle of queso fresco...and oh my, I have not the words.

Nutrition Information

Show Details

Serving 1 Serving Calories 329kcal (16%) Carbohydrates 35g (12%) Protein 28g (56%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 57mg (19%) Sodium 92mg (4%) Fiber 8g (32%) Sugar 5g (10%)