When I first heard of fish tacos, I thought they sounded totally gross. Fish tacos?? How would that work? Weren’t tacos just meat, salsa, lettuce and shredded cheese? Little did I know. A couple of years later, these are one of my favorite things to make – they’re healthy, full of flavor, and are really adaptable to different ingredients. This one infuses tilapia with cilantro and lime flavors, and is topped with avocado slices and a tomatillo salsa for a fresh, quick dinner. A fresh, light creamy avocado dressing would also be really nice with this, too.
FISH TACOS SPIKED WITH CILANTRO AND LIME (serves 2 for dinner – approx. 4 tacos)
– 1 lb. tilapia
– handful cilantro, chopped
– small whole-wheat tortillas
– 1 lime, zested and juiced
– 1/2 tsp. cumin
– dash paprika
– 1/2 tsp. kosher salt
– 2 tbsp. EVOO
– couple grinds of fresh black pepper
– sour cream, for topping
– tomatillo salsa, for topping
– avocado, for topping
1. Zest the lime (just the green, not the white – the “pith” is really bitter), then juice it. This was the first time I got to use our new Rosle Citrus Reamer, and holy moly. Game-changer.
2. Combine the lime juice with the lime zest, cumin, paprika, salt & pepper, stir to allow the spices to mix with the lime juice. Add the olive oil & chopped cilantro, stir to combine.
3. Add the fish to a ziplock bag, then pour the marinade over it. Ziplock the bag, shake it all up so that the marinade covers the fish, and let sit for approx. 20 minutes (I used this time to make a tomatillo salsa).
4. If you have a Le Creuset Grill Pan (Le Creuset continues to be awesome), get it super hot (medium-high heat, no oil), then add the fish. Cook until it’s flaky and cooked through, approx. 7 minutes on each side, depending on the thickness of the tilapia.