Here’s a good summer fish taco recipe that doesn’t require turning on the oven. All you need is a skillet. These fish tacos are quick and easy, so you not only save time and energy preparing your meal, but you also avoid heating up the house. Cilantro Lime Fish Tacos are also pretty cheap to make — they should feed a family of four for under $10. Corn tortillas and tilapia freeze really well. So buy them in bulk and freeze the extras for another night. Buy the tortillas in the international food aisle for the most savings. The fresh ingredients are in season this time of year, so just make sure you look for the best price on specific tomato varieties.
Cilantro Lime Fish Tacos
- 1 lb tilapia fillets, rinsed and pat dried
- 1 tsp olive oil
- 4 garlic cloves, minced
- 2 serrano peppers, chopped (seeds removed for less heat)
- 2 cups tomatoes, diced
- 1 handful fresh cilantro, chopped juice of one lime
- a pinch of salt, kosher
- freshly ground black pepper to taste
- 8 6-inch white corn tortillas
- 1 avocado, sliced lime wedges and cilantro for garnish plain nonfat yogurt (optional)
1. Heat olive oil in a large skillet. Sauté onion until translucent. Add garlic and mix well.
2. Season tilapia with a little salt, then place the fillets in a medium-hot, greased skillet and cook until the flesh starts to flake. Add chopped peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with a spoon to mix everything together. Season to taste with pepper and salt.
3. Meanwhile, heat tortillas on a small skillet a few minutes on each side to warm (no oil needed). Serve about 1/4 cup of the fish mixture with a slice or two of avocado. If you like sour cream on your tacos to mellow out the heat, serve with a dollop of plain nonfat yogurt instead. Garnish with lime and cilantro and enjoy.