Cilantro Lime Fish Tacos

Ingredients

  • 1 pound fish filets, rinsed and pat dried (flounder, tilapia, etc)

  • 1 teaspoon 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 or 1 medium haas avocado, sliced

  • 1 cup sliced cabbage

  • lime wedges and cilantro for garnish *

    * Ingredients not provided in Kit

Directions

  • 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.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item