Serving Size = 2 street tacos
Ingredients
Fish Tacos
- 1 tablespoon olive oil
- 1 large shallot, minced
- 3 garlic cloves, finely minced
- 1 fresh jalapeño, sliced
- 1 ½ cups baby cherry tomatoes, halved or quartered
- 3 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound (or four, 4-ounce fillets) firm white fish, such as tilapia, cod, mahi mahi, or halibut (fresh or frozen and thawed)
- 12 (4-inch) corn tortilla “sliders”
Garnish
- ½ medium avocado, sliced
- ¼ cup fresh cilantro, chopped
- 6 lime wedges
Directions
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Heat a small skillet with the olive oil over medium heat. Add the shallot, garlic, and jalapeño and sauté until fragrant, about 6 minutes. Stir in the cherry tomatoes and lime juice and cook until the tomatoes have wilted down slightly and the mixture looks like a loose sauce. Remove from heat, add the fresh cilantro, and transfer to a small bowl for serving.
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In a small bowl, combine the paprika, cumin, salt, and pepper. Season the fish with the paprika mixture. Heat a large skillet to medium-high heat and sauté the fish for 2 to 3 minutes on each side until cooked through.
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To serve, warm 12 tortillas in a skillet or crisp lightly over an open flame, and transfer to plates. Layer a few pieces of the fish onto the tortillas and spoon over the cherry tomato sauce. Top with avocado slices and a few cilantro leaves. Serve the tacos with lime wedges and enjoy immediately.
Nutrition
Calories: 170kcal | Carbohydrates: 14g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 250mg | Fiber: 2g