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!
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Yield: 4servings
Course: Dinner
Cuisine: Mexican
Ingredients
1lbfish fillets(rinsed and pat dried (flounder, tilapia, etc))
2jalapeño peppers(chopped (seeds removed for less heat))
2cupsdiced tomatoes
1/4cupfresh cilantro(chopped)
3tablespoonslime juice
kosher salt and pepper to taste
8white corn tortillas
4ounces1 medium haas avocado, sliced
1cupsliced 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.