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).
Skillet Cilantro and Lime Fish Tacos
- 1 teaspoon olive oil
- 1 small white or yellow onion, finely chopped
- 4 garlic cloves, finely minced
- 1 jalapeno pepper, seeded, membranes removed and finely diced
- 2 ripe tomatoes, chopped (about 2 cups)
- 3 tablespoons fresh lime juice (from about 2-3 limes)
- 1 pound tilapia, flounder or other mild white fish fillets, rinsed and patted dry
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 8 5-inch white corn tortillas
- 1-2 ripe avocados, sliced
- Lime wedges and cilantro for garnish
- In a large nonstick skillet, heat the olive oil and add the onions. Saute, stirring often, until translucent, about 5-6 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes. Add the fish and cook over medium-high heat for about 5 minutes, gently breaking up the fish into bite-sized clumps, until the fish is cooked through and the liquid in the skillet is somewhat reduced (it should be fairly wet but not really soupy). Be careful not to stir too vigorously or the fish will turn into mushy bits. Season to taste with salt and pepper. Stir in the cilantro.
- Heat the tortillas in a dry skillet for a few minutes on each side to warm or sandwich 3-4 tortillas in between damp paper towels and microwave for 30-45 seconds until pliable. Scoop the fish mixture into the corn tortillas and top with the avocado.
The original recipe calls for tilapia but I used flounder with stellar success. My guess is any mild, white fish will work here. 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.
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Recipe Source: adapted from Skinny Taste