A light, healthy, delicious dinner is coming your way with these fast and flavorful jalapeno lime fish tacos.
Although you wouldn’t necessarily know it from the density of sweets that appear here, I do try to make sure what we eat is reasonably healthy 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, so that frequently sampling baked goods isn’t the end of the world. Of course I could do a lot better at this, but, well, we do what we can!
One of my goals for some time has been to incorporate more fish into our diets, in part because of the health benefits, and in part because it’s pretty common for my grocery store to carry a decent selection of sustainably-raised fish and seafood, which I like. Now, I grew up eating plenty of fish, but mostly of the breaded and fried variety. (Catholic fish fries, I’m looking at you!)
This recipe is a teeny bit different. 🙂
Pairing fresh fish with chopped jalapeno, onion, garlic, tomatoes, lime juice, and cilantro is a pretty outstanding way to go. Stuff all that goodness into a taco shell – flour or corn – and you’ve got dinner done.
OK, adding a little guacamole doesn’t hurt. But if you’re in a major hurry, some chunks of plain old avocado will do the trick just fine. Either way, the creamy avocado plays very well with the mild heat of the jalapeno.
I make these with one jalapeno per batch, no seeds, but of course you could easily adjust this by using less, more, or throwing in the seeds for extra heat.
[clickToTweet tweet=”Craving these jalapeno lime fish tacos for a fresh, flavorful taco night! ” quote=”Craving these jalapeno lime fish tacos for a fresh, flavorful taco night! “]
Even better, these fish tacos are truly weeknight friendly. I actually made these last week because I had leftover taco shells – life is always better with amazing flour tortillas in the fridge or freezer – and not much time to either plan or produce dinner, and it just so happened that all I needed to buy was the fish. Everything cooks in that one pretty skillet you see above, so it’s fast and easy to get on the table.
I’d love to put these on our menu again soon and take better pictures – maybe with a darker plate in the background? – as I always find tacos challenging to photograph well, and practice makes perfect. But that would be hardly be a shame, because then we’d get to enjoy delicious tacos again! In the meantime, I hope you give them a try for yourself. Enjoy!
Jalapeno Lime Fish Tacos
- 1 teaspoon 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 seeded and chopped
- 2 tablespoons 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
- tortillas flour or corn, for serving
- 1-2 ripe avocados sliced, or guacamole, for serving
- 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. 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 or guacamole and more cilantro, if desired, and serve.