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!
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!
ZINGY LIME-CUMIN FISH TACOS
Makes 8 tacos for 2 hungry people
1 lb. tilapia fillets (2 large fillets)
1 T. olive oil for pan
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
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)
Equipment: Large saute pan, small skillet
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!)
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.
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!
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! 🙂