Skillet Cilantro and Lime Fish Tacos

 

Happy Cinco de Mayo!  In honour of the holiday in which many Americans (and Canadians) make an abundance of Mexican food and consume an abundance of Mexican-inspired cocktails, I decided to share with you a fish taco recipe I made several weeks ago – good timing!
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The pictures do not make this dish look desirable at all, for which I apologize.  If you’d like to see TASTY pictures of this recipe, I recommend checking out Mel’s Kitchen Cafe, the original blogger’s website for these skillet cilantro and lime fish tacos.  I took several other pictures, trying to make them look good, but I failed.  In any case, these were indeed delicious!  My husband said they were better than the tilapia fish tacos I made last year.

Whether you make these tonight, or another tasty dish, I hope everyone has a happy and safe Cinco de Mayo!
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Skillet Cilantro and Lime Fish Tacos

serves 4

Ingredients:
-1tsp olive oil
-1 small white onion, finely chopped
-4 garlic cloves, finely minced
-1 jalapeno pepper, seeded, membranes removed and finely diced (I omitted this because my husband cannot do heat)
-2 ripe tomatoes, chopped (I omitted these because I can’t stand tomatoes!)
-3tbsp fresh lime juice (from about 2-3 limes)
-1lb tilapia (or any other white fish), rinsed and patted dry
-Salt and pepper to taste
-1/4cu chopped fresh cilantro
-8 5-inch white corn tortillas (my husband and I aren’t the biggest corn tortilla fans, so I used whole wheat)
-1 ripe avocado, sliced
-Lime wedges and cilantro for garnish

Directions:
-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. A
-Then 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). Season to taste with salt and pepper. Stir in the cilantro.
-If using corn, 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 and more cilantro!

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