Cilantro Lime Tilapia Tacos
Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, quick enough for a busy weeknight! I like it spicy, so I chop up the jalapeños whole, seeds and all, but you can tone it down to suit your taste. The avocado raises the fat in this dish, but it's all good healthy fats. Serve this meal with a margarita and some salsa music.
Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, quick enough for a busy weeknight! I like it spicy, so I chop up the jalapeños whole, seeds and all, but you can tone it down to suit your taste. The avocado raises the fat in this dish, but it's all good healthy fats. Serve this meal with a margarita and some salsa music.
- salt and pepper to taste
- 1 small onion chopped
- 1 tsp olive oil
- 1/4 cup fresh cilantro chopped
- lime wedges and cilantro for garnish
- 1 medium haas avocado sliced
- 8 5-inch white corn tortillas (i used la tortilla factory fiber & flax)
- 3 tbsp lime juice
- 2 cups diced tomatoes
- 2 jalapeã±o peppers chopped (seeds removed for less heat)
- 4 garlic cloves finely minced
- 1 lb tilapia fillets rinsed and pat dried
- Carbohydrate 9.64161875041736 g
- Cholesterol 56.69904625 mg
- Fat 2.5441581970545 g
- Fiber 2.2188750647169 g
- Protein 24.4671057240249 g
- Saturated Fat 0.960566888488283 g
- Serving Size 1 1 Serving (283g)
- Sodium 85.4146513293522 mg
- Sugar 7.42274368570046 g
- Trans Fat 0 g
- Calories 153 calories
Step-by-step
- Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.
- Place tilapia 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.
- Substitute white corn tortillas with 100 percent jicama wraps sliced to an eighth-inch thickness when reducing total carbohydrates.
- Neutralize excess capsaicin heat from raw jalapeño seeds by incorporating two tablespoons of sour cream or full-fat Greek yogurt to bind the alkaloid compounds.
- Prevent textural mushiness by resting diced tomatoes in a colander for 15 minutes to purge excess surface water before combining them with the fish.
- Store leftover cooked tilapia in an airtight glass container at 38 degrees Fahrenheit for a maximum of 48 hours to maintain food safety.
- Thaw frozen tilapia fillets by submerging them in cold water sealed inside a polyethylene bag for 20 minutes prior to cooking.
