Tilapia is so versatile it’s often been called the Meryl Streep of the ocean! It 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 from treatment or simply strapped for time. If you can leave the fish to marinate for 30 minutes, it will taste even better.Try it!
- In a large bowl, combine lemon zest, lemon juice, lime zest, lime juice 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 saute 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.
- 1 lemon, zest and juice
- 2 limes, zest and juice
- ¼ cup 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
Ann's Tips and Tricks
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.