fish tacos - cook for your life- anti-cancer recipes

Lemon-Lime Cilantro Fish Tacos

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Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
Tilapia is a great foil for strong flavors and these easy lemon-lime and cilantro fish tacos are no exception to this rule. This quick, protein-packed weeknight dish is a boon if you are tired...


  • 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 Ann’s Tips)
  • ¼ cup minced red onion
  • salt and pepper to taste

Nutrition Facts


418 cals


18 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

11 g


41 g


2 g


7 g


28 g


621 mg


  1. 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.
  2. Place a sauté pan over medium heat and add remaining oil. Add tilapia and saute for about 10 minutes, until the fish is opaque and starting to flake. Remove from heat.
  3. In a dry sauté pan over medium low heat, place one tortilla at a time in the pan to heat through.
  4. Place a portion of fish onto each tortilla. Garnish with cilantro and red onion.

Chef Tips

I like fish tacos for 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

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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