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 (15-30 ml) olive oil
- Corn tortillas
- Toppings: Pico de gallo, shredded cabbage, avocado slices, or your choice of toppings
Instructions
- Heat 1-2 tbsp 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