Cilantro Lime Fish Tacos Recipes

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CILANTRO LIME FISH TACOS



Cilantro Lime Fish Tacos image

Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, tacos quick enough to make for a busy weeknight!

Provided by Gina

Categories     Dinner

Time 15m

Number Of Ingredients 13

1 lb fish fillets (rinsed and pat dried (flounder, tilapia, etc))
1 tsp olive oil
1 small onion (chopped)
4 garlic cloves (finely minced)
2 jalapeño peppers (chopped (seeds removed for less heat))
2 cups diced tomatoes
1/4 cup fresh cilantro (chopped)
3 tablespoons lime juice
kosher salt and pepper to taste
8 white corn tortillas
4 ounces 1 medium haas avocado, sliced
1 cup sliced cabbage
lime wedges and cilantro for garnish

Steps:

  • Heat olive oil in a large skillet over medium heat.
  • Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.
  • Place fish on the skillet and cook until the flesh starts to flake.
  • Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
  • Meanwhile, heat tortillas on a skillet or directly over the flame of the burner a minute or 2 on each side to warm.
  • Serve a little over 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.

Nutrition Facts : ServingSize 2 tacos, Calories 310 kcal, Carbohydrate 36 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 48 mg, Sodium 90 mg, Fiber 7 g, Sugar 3.5 g

EASY FISH TACOS WITH CILANTRO-LIME DRESSING



Easy Fish Tacos with Cilantro-Lime Dressing image

Easy fish tacos, grilled with an awesome marinade and great cilantro lime dressing. Use Asian slaw (from Wegmans), fresh salsa, and avocado to dress.

Provided by lynn25med

Categories     Main Dish Recipes     Taco Recipes

Time 8h15m

Yield 4

Number Of Ingredients 15

¼ cup extra-virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons grated lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon ground black pepper
1 pound mahi mahi fillets, diced
½ cup plain fat-free yogurt
2 tablespoons lime juice
1 ½ tablespoons chopped fresh cilantro
1 (8 ounce) package flour tortillas, warmed

Steps:

  • Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
  • At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
  • Serve fish on warmed tortillas with dressing.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 36.4 g, Cholesterol 83.8 mg, Fat 19.4 g, Fiber 2.3 g, Protein 27.8 g, SaturatedFat 3.3 g, Sodium 625.2 mg, Sugar 6.1 g

SAVORY CILANTRO-LIME FISH TACOS



Savory Cilantro-Lime Fish Tacos image

Make and share this Savory Cilantro-Lime Fish Tacos recipe from Food.com.

Provided by Debbie R.

Categories     Southwestern U.S.

Time 23m

Yield 3 serving(s)

Number Of Ingredients 19

1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
2 teaspoons fajita seasoning mix
1/4 teaspoon pepper
12 ounces grouper fillets (or mahi mahi)
1 tablespoon margarine, cut in slices
1 tablespoon chopped fresh cilantro
5 flour tortillas (8-inch)
shredded monterey jack cheese
chopped tomato
guacamole
salsa
1/4 cup fresh cilantro leaves
1/4 cup lime juice
1/4 cup nonfat sour cream
2 tablespoons olive oil
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine first five things; coat fish with it. Place fillets in large skillet coated with cooking spay over medium heat. Top each fillet with butter and cilantro. Saute 4 minutes on each side or until fish flakes.
  • Heat tortillas per pkg. instructions. Divide fish among them. Drizzle with sauce. Top with cheese, tomatos, guacamole and salsa. Fold in half.
  • Sauce: Place all sauce ingredients in food processor or blender. Process stil smooth.

HEALTHY FISH TACOS WITH CILANTRO SLAW



Healthy Fish Tacos with Cilantro Slaw image

Healthy fish tacos, almost too pretty to eat... but do it! Add some shredded cheese or extra peppers if you like.

Provided by Donna B McClure

Time 3h55m

Yield 4

Number Of Ingredients 19

1 pound tilapia fillets, cut into strips
½ cup lime juice
½ cup plain Greek yogurt
2 peppers chipotle peppers in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1 teaspoon chipotle-flavored hot sauce (such as Tabasco®)
¼ teaspoon salt
⅓ cup lime juice
2 tablespoons honey powder
1 tablespoon avocado oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
⅔ cup shredded green cabbage
⅔ cup shredded red cabbage
⅔ cup shredded carrots
1 cup chopped fresh cilantro
4 (6 inch) corn tortillas, warmed
4 (6 inch) flour tortillas, warmed
1 cup diced fresh tomatoes

Steps:

  • Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
  • Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
  • When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
  • Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
  • Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
  • Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
  • Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
  • Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 46 g, Cholesterol 47.2 mg, Fat 11.3 g, Fiber 5.3 g, Protein 30.4 g, SaturatedFat 2.7 g, Sodium 531.6 mg, Sugar 5.6 g

CILANTRO LIME TILAPIA TACOS



Cilantro Lime Tilapia Tacos image

Make and share this Cilantro Lime Tilapia Tacos recipe from Food.com.

Provided by meredithwoodruff1

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb tilapia fillet, rinsed and pat dried
1 teaspoon olive oil
1 small onion, chopped
4 garlic cloves, finely minced
2 jalapeno peppers, chopped (seeds removed for less heat)
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
3 tablespoons lime juice
salt and pepper
4 (10 inch) white corn tortillas (I used La Tortilla Factory Fiber & Flax)
1 medium Hass avocado, sliced
lime wedge (to garnish)
fresh cilantro (to garnish)
salt and pepper

Steps:

  • Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.
  • Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
  • Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado and enjoy!

Nutrition Facts : Calories 208.4, Fat 8.6, SaturatedFat 1.6, Cholesterol 56.8, Sodium 68.4, Carbohydrate 10.5, Fiber 4, Sugar 3.7, Protein 24.8

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