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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.

Tommy doesn’t care for fish, but he loves fish tacos! A few other seafood taco recipes I love, Blackened Fish Tacos, Shrimp Scampi Tacos and Green Scallop Tacos.

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 raises the fat in this dish, but it’s all good healthy fats. Any flaky white fish would be great such as flounder, sole or tilapia.

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

Cilantro Lime Fish Tacos

4.83 from 34 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 mins
Cook: 10 mins
Total: 15 mins
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

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238 comments on “Cilantro Lime Fish Tacos”

  1. I am not a fish person, but these were amazing and bursting with flavor. I knew my kids wouldn’t like them because of the word fish, so I made them while they were playing outside and ate quietly by myself. Best decision ever.

  2. We love this recipe and it is low cal and satisfying! We use the gluten free Siete tortillas and they work perfectly, We like spicy food so if the jalapeno doesn’t happen to be hot enough we sometimes add a pinch of red chili powder. This is definitely one of our favorites from Skinnytaste.

  3. Loved it! We just used a slotted spoon for the water (which I fully expect when I sautee tomatoes). It was perfectly mild but flavorful: perfect for my husband who is allergic to all spicy things but who misses Mexican food!

  4. I made this recipe tonight and felt that it lacks flavor, very mild. I love that it’s healthy and all natural ingredients but for our family it needs more flavor.

  5. This has way too much liquid. I won’t be making it again. However I will try another Fish Taco recipe without tomatoes.

  6. Made this recipe as written, with one exception: I used a can of drained, diced tomatoes with jalapenos, rather than fresh tomatoes.

    This was really good, but going forward, will make these changes: 1) Add the jalapenos along with the onion. In the end, I felt like they were not soft enough. 2) Add more lime juice and maybe a little bit of dried cumin for additional zing.

    I left 2 fillets whole(for the tacos), then broke up the other 2 and added to brown rice for lunch the following day. If I had broken up all 4 fillets in the beginning, I would not have drained the can of tomatoes. This would have given me a little bit of broth for the rice.

    Overall, this was any easy recipe to follow, and quick to make. I’ll definitely make this again, and also add to my Lenten rotation.

  7. These were very delicious and had so much flavor!! My husband and I loved these tacos and I even forgot to add the cabbage to it. When I told him I forgot the cabbage he wanted me to make them again this week.

  8. My 10-year old daughter said this was one of the best meals I’ve ever cooked. It was delicious served with your Cuban black beans. Thanks!

  9. This was amazing! I didn’t even use salt and pepper, or the tortillas, I just served the fish fillets to a dinner party of 7 and got rave reviews! Thank you for this! I’m going to be sharing it!

  10. I made these last week and forgot to leave a review. These were good. I made my boyfriend some with mushrooms instead of fish and he liked them. I had it with fish and it was good. Another recipe that is a keeper.

  11. Avatar photo
    Martha Daniels

    Very tasty, though I ate them with a fork so they wouldn’t end up all over me.  I did cut the tomatoes in half along the equator and scoop out most of the juice before cutting them up, and I substituted shredded lettuce for the cabbage because I had it. I didn’t include the seeds and membranes of the jalapeños, just the green part, because I don’t like hot foods.  Especially good served with a cup of the Instant Pot “Refried” Pinto Beans.  Shrimp would be a good substitute for the fish for variety.  Thank you again.

  12. This was a delicious recipe. I changed a few things to try and use what I already had in my fridge. I topped the fish with green onion, corn, romaine lettuce, avocado, lime and jalapenos, and just used light sour cream with hot sauce Cholula and lime. It was delish. The sweetness from the corn was perfect. My boyfriend loved it!

  13. Avatar photo
    John Woodruff

    This was a very simple and easy recipe to follow. The ingredients were pretty inexpensive, but the tacos ended up being delicious. A very healthy and filling meal. 

  14. Delicious! For those mentioning too much liquid, you can cook and flake the tilapia separate and combine it with the rest after – also using cooking spray in lieu of olive oil helps cut down on it a bit too.

  15. This is my second time making this easy, delicious dish and our whole family loves it. I will add that I reduced the tomotoes to 1 cup of rotel and added no extra jalapeno. Just our preference. Such good flavor and the little amount of leftovers worked well heated up the next day for a lunch at home. Yay Gina!!