Can you believe I have never had fish tacos before I made these? I know – I can’t believe it either. I had no idea what I was missing or how much I would enjoy them! They were also so super easy to make – I had dinner done in no time at all. I used cod for mine – but you can use any type of white fish that you like – halibut, tilapia, etc. They are no only delicious – they are healthy too - I’m really looking forward to making these again soon!
for the fish:
- 2 Tbsp. freshly squeezed lime juice
- 3 Tbsp. extra virgin olive oil, divided
- 3 Tbsp. minced cilantro
- 1/4 tsp. cumin
- 2 cloves garlic, minced
- 1 lb. white fish (halibut, cod, tilapia, etc.)
for the cilantro cream sauce:
- Juice of 1/2 lime
- 1 Tbsp. cilantro, minced
- 1/3 cup nonfat greek yogurt
- 1 clove garlic, minced
- Pepper, to taste
- Cherry tomatoes, quartered
- Green onions, chopped
- Red cabbage, shredded
- avocado slices
- 6-inch flour tortillas
1. Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate 15-30 minutes.
2. Meanwhile, prepare the cilantro cream sauce. Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl. Mix until well blended. Refrigerate until ready to use.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
4. Place the fish in the pan and cook without disturbing for about 3 minutes. Flip the fish and cook on the second side 2-3 minutes more. (Cook until fish reaches 130 degrees)
5. Remove to a plate and season with salt and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.
6. Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.
Source: Annie’s Eats