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Lemon-Lime Cilantro Fish Tacos

Name: Lemon-Lime Cilantro Fish Tacos
Prep time: 10
Cook time: 30

(19 votes, average: 3.95 out of 5)

10 min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

Mild-tasting tilapia is the perfect fish for pairing with strong, bright flavors such as citrus and cilantro. This quick, protein-packed weeknight dish is perfect if you are tired from treatment or simply strapped for...

1 lemon, zest and juice
2 limes, zest and juice
2 tablespoons minced garlic
¼ cup extra virgin olive oil, divided
1 pound tilapia fillets, cut into 1-inch pieces
12 small corn tortillas
¼ cup minced cilantro (see Chef Tips)
¼ cup minced red onion
Salt and pepper, to taste
Greek yogurt, to taste (optional)

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Nutrition Facts

Calories

412 cals

Fat

18 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

11 g

Carbohydrates

40 g

Sugar

2 g

Fiber

6 g

Protein

28 g

Sodium

612 mg

Directions

In a large bowl, combine lemon zest, lemon juice, lime zest, lime juice, minced garlic, and 2 tablespoons olive oil. Season with salt and pepper. Add tilapia and stir to coat.
Place a sauté pan over medium heat and add remaining oil. Add tilapia and sauté for about 10 minutes, until the fish is opaque and starting to flake. Remove from heat.
In a dry sauté pan over medium low heat, place one tortilla at a time in the pan to heat through.
Place a portion of fish onto each tortilla. Garnish with cilantro and red onion, and a dollop of Greek yogurt, if using.

Chef Tips

If using a BBQ. Just put the marinated chunks of tilapia onto an open foil packet and quickly cook on the grill.

You can use any kind of firm, mild white fish to make this dish, think cod, hake, or haddock.

Not everyone likes cilantro. If that’s your case, chop up a mix of half flat-leaf parsley and half mint.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society