Skillet Cilantro and Lime Fish Tacos
In the interest of full disclosure, I have to admit that the only reason I initially made this dinner was because
a) I had some fish in the freezer that I needed to use up before a long trip and
b) I was hoping a light and healthy meal like this would cause me to instantly lose 10 pounds of post-baby weight (it didn’t, but whatever, 10 pounds is, like, so overrated).
While my motives were sketchy, the finished product completely blew me away. Completely. I’m not kidding when I say this may be my favorite meal of the summer.
It’s light. It’s healthy. It’s quick and uses one measly skillet.
But the real merits of these fish tacos are that they result in a major flavor explosion of zesty lime, succulent fish, a tad bit of spicy jalapeno and a fresh pop of cilantro and tomato. Sandwiched in soft, pliable corn tortillas and I am lost for words. (I have to admit that I’m normally a flour tortilla girl but in this instance, I went for the corn tortillas and have to insist you do the same. Out.of.this.world.)
Seriously, if you have any hankering for a fish taco meal, make this. You’ll love it (and if you do happen to lose 10 pounds upon eating it, you are totally and completely fired and we can no longer be friends).
Balsamic Black Bean Salsa or Guacamole Salad
Black Bean Hummus and fresh vegetables
Tortilla Chips
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Fish: the original recipe calls for tilapia but I used flounder with stellar success. My guess is any mild, white fish will work here. Queso Fresco: also, although it isn't traditional with fish tacos, I served ours with a sprinkle of queso fresco...and oh my, I have not the words. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Skillet Cilantro and Lime Fish Tacos
Ingredients
Instructions
Notes
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