Description
Celebrate Mexican Independence Day with these easy and healthy fish tacos, featuring tender fish fillets seasoned with lime and cilantro, wrapped in warm corn tortillas.
Ingredients
Units
Scale
- 500 g or 1 lb fish fillets, cut into strips
- 1 lime, juiced
- Handful of chopped cilantro
- Salt to taste
- Pinch of ground black pepper
- 3 garlic cloves, minced
- 1-2 tbsp olive oil
- Corn tortillas
- Toppings: Pico de gallo, shredded cabbage, avocado slices, or your choice of toppings
Instructions
- Heat 1-2 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 2 minutes until fragrant.
- Add the fish strips to the skillet and season with salt and a pinch of ground black pepper.
- Cook the fish for 5-7 minutes, turning occasionally, until the fish is cooked through and opaque.
- Remove the skillet from heat and squeeze the juice of one lime over the cooked fish.
- Warm the corn tortillas in a separate pan or microwave until pliable.
- Assemble the tacos by placing the cooked fish onto each tortilla.
- Top with chopped cilantro and your choice of toppings such as pico de gallo, shredded cabbage, and avocado slices.
- Serve immediately and enjoy your hassle-free, flavorful fish tacos.
Notes
Feel free to adjust the spices to your taste. These tacos can be topped with pico de gallo, shredded cabbage, or avocado slices for added flavor. For a more traditional touch, serve with a side of Mexican rice or beans. Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 55