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+ servings
5 from 3 votes

Jalapeno Lime Fish Tacos

These tasty Jalapeno Lime Fish Tacos are healthy, fresh, and packed with flavor.

Ingredients

For the Fish

  • 1 teaspoon olive oil 
  • 1/2 small white or yellow onion chopped
  • 4 garlic cloves minced or pressed
  • 2 Roma or on-the-vine tomatoes seeded and chopped 
  • 1 jalapeno pepper seeded and finely diced
  • 1 pound flounder tilapia, or other mild white fish fillets, rinsed and patted dry 
  • 1 teaspoon kosher salt 
  • 6-8 cranks fresh-ground black pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh lime juice from 1-2 limes
  • 1-2 tablespoons cilantro leaves

For the Slaw

  • 3/4 cup shredded red cabbage
  • 1-2 tablespoons cilantro leaves
  • 1 teaspoon lime juice
  • 1/2 teaspoon kosher salt

For Serving

Instructions

  • Make the Fish. In a large skillet, warm olive oil over medium-high heat, then add the onions. Cook 3-4 minutes, stirring often. Add garlic and cook for about 1 minute, just until fragrant. Add tomatoes, jalapeno, and lime juice. Cook just until heated through, 1-2 minutes.
  • Season one side of the fish with a sprinkling of salt, pepper, and cumin. Add whole fish fillets to the skillet and cook 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 slightly reduced. Be careful not to stir too aggressively or the fish will disintegrate. Sprinkle with cilantro and remove from the heat.
  • Make the Slaw. Toss cabbage together with additional cilantro, lime juice, and salt. Set aside to top tacos, as desired.
  • Assemble. Char or warm the tortillas briefly, then assemble tacos with fish, slaw, avocado, and more lime or cilantro, as desired. Enjoy!

Notes

  • Yield: For our family, this recipe yields about 8 medium tacos. Adjust the serving sizes accordingly depending on the size of your tortillas.
  • Heat: Dial the heat up or down simply by including more or less jalapeno. I usually make these fairly mild by removing all of the ribs and seeds, and sometimes include just 1/2 of a pepper. Adjust to your taste!
  • Recipe: Adapted from Skinny Taste and Mel’s Kitchen Cafe.

Nutrition Estimate

Calories: 198 kcal, Carbohydrates: 11 g, Protein: 16 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 51 mg, Sodium: 345 mg, Potassium: 623 mg, Fiber: 5 g, Sugar: 3 g, Vitamin A: 728 IU, Vitamin C: 23 mg, Calcium: 48 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!