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Krewe du Kitchen: Cilantro Lime Fish Tacos

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Krewe!

Who said tacos were just for Tuesday?  Try these super simple fish tacos out whether you are looking for a meat free meal for lent, or just want to switch things up!

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Yield: 2-4

Ingredients:

  • 1 lb white fish fillets, rinsed and pat dried (flounder, tilapia, etc)
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, finely minced
  • 2 jalapeño peppers, chopped (seeds removed for less heat)
  • 2 cups diced tomatoes
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons lime juice
  • kosher salt and pepper to taste
  • 8 white corn tortillas
  • 4 ounces (1 medium haas) avocado, sliced
  • 1 cup sliced cabbage
  • lime wedges and cilantro for garnish

Directions:

  • Heat olive oil in a large skillet over medium heat.
  • Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.
  • Place fish on the skillet and cook until the flesh starts to flake.
  • Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
  • Meanwhile, heat tortillas on a skillet or directly over the flame of the burner a minute or 2 on each side to warm.
  • Serve a little over 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.

 

Recipe: skinnytaste.com