Jalapeno Lime Fish Tacos
Jalapeno lime fish tacos make a fast, fresh, flavorful taco night with tilapia, flounder, or any white fish, cilantro, tomato, and peppers. Perfection!
- 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.
Calories: 198kcal, Carbohydrates: 11g, Protein: 16g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 51mg, Sodium: 345mg, Potassium: 623mg, Fiber: 5g, Sugar: 3g, Vitamin A: 728IU, Vitamin C: 23mg, Calcium: 48mg, Iron: 1mg
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