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Cilantro Lime Fish Tacos Recipe

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4.2 from 13 reviews

These Cilantro Lime Fish Tacos feature tender fish fillets sautéed with fresh jalapeños, tomatoes, and cilantro, then topped with crunchy cabbage, creamy avocado, and zesty lime. Ready in just 15 minutes, this vibrant and flavorful taco recipe is perfect for a quick and healthy weeknight meal.

Ingredients

For the Fish Filling

  • 1 lb fish fillets (flounder, tilapia, etc., rinsed and patted dry)
  • 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

For Serving

  • 8 white corn tortillas
  • 1 medium Haas avocado (about 4 ounces), sliced
  • 1 cup sliced cabbage
  • Lime wedges and extra cilantro for garnish

Instructions

  1. Heat the Oil: Warm 1 teaspoon of olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
  2. Sauté Onion and Garlic: Add the chopped onion to the skillet and cook until translucent, about 4 to 5 minutes, then add the minced garlic and sauté for an additional minute, stirring frequently to avoid burning.
  3. Cook the Fish: Place the fish fillets in the skillet with the aromatics and cook until the flesh starts to flake easily with a fork, indicating it is cooked through.
  4. Add Peppers and Tomatoes: Stir in the chopped jalapeño peppers, diced tomatoes, chopped cilantro, and lime juice. Increase heat to medium-high and sauté for about 5 minutes, breaking up the fish with a spoon to combine all ingredients evenly. Season with kosher salt and freshly ground black pepper to taste.
  5. Warm the Tortillas: While the fish mixture cooks, heat the corn tortillas either on a clean skillet or directly over the flame of a burner for 1 to 2 minutes on each side until warm and pliable.
  6. Assemble the Tacos: Spoon a little over 1/4 cup of the cilantro lime fish mixture onto each warmed tortilla. Top with sliced cabbage, avocado slices, fresh cilantro, and a squeeze of lime juice for added brightness and flavor.

Notes

  • To reduce heat, remove all seeds from the jalapeños. For spicier tacos, leave some seeds in.
  • Use fresh white corn tortillas for authentic flavor; warm them slightly to prevent cracking.
  • Try different white fish varieties such as cod or haddock if tilapia or flounder are unavailable.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
  • For a gluten-free meal, ensure tortillas used are certified gluten-free.

Find it online: https://glowcooks.com/cilantro-lime-fish-tacos-recipe/