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Cilantro-Lime Fish Tacos

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These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.

These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.

Cilantro Lime Fish Tacos

Tommy doesn’t care for fish, but he loves fish tacos! These are so easy to make, and unlike most fish tacos they’re so breading or frying so they’re much healthier. The fish is cooked in the skillet with onions, garlic, jalapenos, tomatoes, cilantro and lime. Then served on tortillas, so flavorful and light! A few other seafood taco recipes I love: Cod Fish Tacos, Blackened Fish Tacos, and Green Scallop Tacos.

These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.

Any flaky white fish would be great such as flounder, sole, mahi mahi, or even tilapia. I like it spicy, so I chop up the jalapeños whole, seeds and all but you can tone it down to suit your taste. The avocado adds a good does of healthy fats.

These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.

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Cilantro Lime Fish Tacos

4.83 from 35 votes
5
Cals:310
Protein:28
Carbs:36
Fat:8
Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, tacos quick enough to make for a busy weeknight!
Course: Dinner
Cuisine: Mexican
These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 4 servings
Serving Size: 2 tacos

Ingredients

  • 1 lb fish fillets, rinsed and pat dried (flounder, tilapia, etc)
  • 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
  • 8 white corn tortillas
  • 4 ounces 1 medium haas avocado, sliced
  • 1 cup sliced cabbage
  • lime wedges and cilantro 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.

Last Step:

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Nutrition

Serving: 2 tacos, Calories: 310 kcal, Carbohydrates: 36 g, Protein: 28 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 48 mg, Sodium: 90 mg, Fiber: 7 g, Sugar: 3.5 g

Categories:

Photo credit Jess Larson