Although you wouldn’t necessarily know it from the content of this blog, I do try to make sure we eat healthfully most of the time. In truth, this is largely because I enjoy baking so much. My feet are planted firmly in the “all things in moderation” camp, which to me means eating lots of veggies and lean protein and squeezing in as much exercise as possible — hopefully giving piggyback rides to my son counts — so that frequently sampling baked goods isn’t the end of the world. Am I perfect about keeping this balance? Um, definitely not. And while I realize this laidback approach wouldn’t work for everyone, it does for us.
With that lengthy prelude, I am very excited to share these skillet lime cilantro fish tacos with you today. If you are looking for something filling, healthy, and oh so delicious to add to your menu plans, this is it! I am always looking for ways to incorporate more fish into our dinner plans, and pairing it with peppers, lime, and cilantro is a pretty outstanding way to go.
Even better, these are truly a weeknight friendly meal. Saute your veggies, add seasoning, cook the fish right in the same skillet, and voila! Dinner is served. To take these up even an extra notch, consider making your own tortillas – bliss! (Check back tomorrow for more on that. It might seem crazy, but I promise making your own tortillas is easier than it might seem, and the results will have you wondering why you haven’t been doing it all along!)
Cilantro Lime Fish Tacos
Yield 4 servings
- 1 tsp. olive oil
- 1 small white or yellow onion, finely chopped
- 4 garlic cloves, minced or pressed
- 1 jalapeno pepper, seeded and finely diced
- 2 ripe tomatoes, chopped (about 2 cups)
- 2 tbsp. fresh lime juice (from 2-3 limes)
- 1 lb. flounder, tilapia, or other mild white fish fillets, rinsed and patted dry
- kosher salt
- black pepper
- 1/4 cup cilantro, chopped
- 1-2 ripe avocados, sliced
- lime wedges and cilantro, for garnish
- In a large non-stick skillet, warm the olive and oil and add the onions. Saute, stirring often, until softened, about 5 minutes. Add the garlic and cook for 30 seconds, just until fragrant. Add the jalapeno, tomatoes, and lime juice, and 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 chunks, until the fish is cooked through and the liquid in the skillet is somewhat reduced. Be careful not to stir too aggressively or the fish will disintegrate into mush. Season to taste with salt and pepper. Stir in the cilantro.
- Warm the tortillas briefly in the microwave or in a dry skillet. Scoop the fish mixture into the tortillas, top with avocado and more cilantro, if desired, and serve.