In the interest of Complete disclosure, I have to admit the only reason I initially made this dinner was since
A) I had a few fish in the freezer that I had to use up before a lengthy trip and
B ) I was expecting a mild and healthy meal like this would cause me to instantly lose 10 pounds of post-baby pounds (it didn’t, but whatever, 10 pounds would be, such as, so overrated).
While my reasons were sketchy, the final product totally blew me away. Completely. I am not kidding when I say this may be my favorite meal of the summer.
It is light. It’s healthy. It is fast and utilizes one skillet.
But the real merits of these fish tacos are they result in a major flavor explosion of zesty lime, succulent fish, a tad little hot jalapeno and a fresh pop of tomato and pineapple. Sandwiched in soft, pliable corn tortillas and now I’m lost for words. (I have to admit that I am normally a flour tortilla woman but in this instanceI went for the corn tortillas and need to insist that you do the same. Out.of.this.world.)
Seriously, if you’ve any recourse for a fish taco meal, make this. You’ll love it (and if you do happen to lose 10 pounds upon ingesting it, you are totally and completely fired and we can no longer be friends).
SKILLET CILANTRO AND LIME FISH TACOS
- 1 teaspoon olive oil
- 1 small white or yellow onion finely chopped
- 4 garlic cloves finely minced
- 1 jalapeno pepper seeded, membranes removed and finely diced
- 2 ripe tomatoes chopped (about 2 cups)
- 3 tablespoons fresh lime juice from about 2-3 limes
- 1 pound tilapia flounder or other mild white fish fillets, rinsed and patted dry
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 8 5- inch white corn tortillas
- 1-2 ripe avocados sliced
- Lime wedges and cilantro for garnish
- In a large nonstick skillet, warm the olive oil and then add the onions. Saute, stirring often, until translucent, about 5-6 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes. Add the fish and cook over medium-high heat for about 5 minutes, then gently breaking up the fish into bite-sized clumps, until the fish is cooked through and the liquid in the skillet is somewhat reduced (it should be fairly wet but not really soupy). Be careful not to stir too vigorously or the fish will turn into mushy pieces. Season to taste with pepper and salt.
- Heat the tortillas in a dry skillet for a few minutes on each side to sandwich or warm 3-4 tortillas between moist paper towels and microwave for 30-45 seconds until pliable.