Fish tacos in a restaurant are often deep-fried, crunchy treats and I sometimes enjoy them when I eat out. However, I’m not about to replicate that situation at home, because there’s a healthy alternative, which I’m about to share with you, and did I mention I’m scared of deep frying? It’s a fear I don’t try to very hard to overcome, since I certainly don’t need more deep fried foods in my life!
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So here’s my answer: Zesty lime-cumin fish, marinated and gently sauteed to perfection. Fill up these guilt-free tacos along with some fresh veggies and guacamole, if you like that sort of thing. And no scary deep frying!
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ZINGY LIME-CUMIN FISH TACOS
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Makes 8 tacos for 2 hungry people
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Ingredients:
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1 lb. tilapia fillets (2 large fillets)
1 T. olive oil for pan
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For marinade/sauce:
Juice and zest of 2 limes
2 T. olive oil
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dried oregano
1/2 tsp. fine sea salt
optional: ground cayenne or chipotle, to taste
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For serving:
8 corn tortillas
Fresh cilantro, chopped
Red onion, finely diced
Cherry tomatoes, halved
Reduced fat sour cream
Guacamole (I purchased mine but you could make your own)
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Equipment: Large saute pan, small skillet
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Method:
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To make the taco filling: Slice tilapia filets in half the long way, then in 1″ strips to create pieces approx 1″ x 2″. Mix all marinade/sauce ingredients together in a flat dish. Add the fish and stir to coat. Let marinate for 15-20 minutes (but not longer than 1 hour). Heat 1 T. olive oil in large non-stick saute pan over medium heat. Once hot, add fish and marinade/sauce mixture. Gently spread out in pan so the pieces are in one layer if possible. Allow to cook for a 3-4 minutes, then carefully flip the pieces over (a combo of spatula and tongs is helpful here, and gentle is the key so the pieces don’t break up too much!)
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To prepare the corn tortillas for serving: Heat a small plain skillet (not non-stick) over high heat, dry (no oil). Once hot, add a corn tortilla. Cook 15-20 seconds per side, pressing it down if it bubbles up, flipping once. (This step softens and heats the tortillas and it is nice to get a slight char on them if possible.) Stack heated tortillas on a plate.
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To serve the tacos: Take a tortilla and spoon in a small amount of fish, then add a small dollop each of guacamole and sour cream. Sprinkle on red onion, cherry tomatoes, and top with cilantro. Enjoy!
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This is a radish*rose original recipe. All images & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish a recipe, please credit radish*rose and link back to the recipe.
Hi Radish Rose,
I am thrilled to try this recipe because I adore fish tacos, but, as you said, usually they are deep fried. How can I print the recipe? I don’t see a print thing.
Hi Joan! You can print the recipe using the link close to the bottom, which looks like this: ~printer-friendly version~
My more recent recipes have a better printing feature, but I haven’t had time to go back and update all the old ones yet!
Hope that helps! Let me know if you have any trouble! 🙂