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

Directions

1. Heat olive oil in a large skillet over medium heat.

2. Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.

3. Place fish on the skillet and cook until the flesh starts to flake.

4. 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.

5. Meanwhile, heat tortillas on a skillet or directly over the flame of the burner a minute or 2 on each side to warm.

6. Serve a little over 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.

Nutritional Information: 

4 Servings

Serving Size: 2 tacos

Calories: 310

Total Fat: 8g

Saturated Fat: 2g

Cholesterol:  48mg 

Sodium: 90 mg

Total Carbohydrate: 36g

Fiber: 7g

Protein: 28g

*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.