Thursday, July 11, 2013

Cilantro and Lime Fish Tacos

Tried something new this evening and wasn't quite sure what to expect but was pleasantly surprised. These fish tacos are light, healthy and perfect for summer! 

Cilantro and Lime Fish Tacos

  • 1 tsp. olive oil
  • 1 small sweet onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded, membranes removed and diced
  • 2 ripe tomatoes, chopped (aprox. 2 cups)
  • 3 Tbls. fresh lime juice (2-3 limes)
  • 1 lb tilapia, or any other mild white fish fillets, rinsed and patted dry
  • Salt and pepper to taste
  • 1/4 C chopped fresh cilantro
  • 8-10, 5-inch white corn tortillas
  • 1-2 ripe avocados, sliced
  • 1 C. queso fresco, crumbled
  • Lime wedges and cilantro for garnish

  1. In a large nonstick skillet, saute onions in olive oil, stirring often, about 5-6 minutes.
  2. Add the garlic and cook for 30 seconds or until fragrant.
  3. Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes.
  4. 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.
  5. Season to taste with salt and pepper. Stir in the cilantro.
  6. Heat the tortillas in a dry skillet for a few minutes on each side to warm or in between damp paper towels and microwave for 30-45 seconds until pliable. Scoop the fish mixture into the corn tortillas and top with avocado and queso fresco.

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