Skillet Fish Tacos

1 teaspoon olive oil
1 small white or yellow onion, finely chopped
4 garlic cloves, finely minced
1 jalapeno pepper, seeded, membranes removed and finely diced
2 ripe tomatoes, chopped (about 2 cups)
3 tablespoons fresh lime juice (from about 2-3 limes)
1 pound tilapia, flounder or other mild white fish fillets, rinsed and patted dry
Salt and pepper to taste
1/4 cup chopped fresh cilantro
8 5-inch white corn tortillas
1 ripe avocados, sliced
Lime wedges and cilantro for garnish


In a large nonstick skillet, heat the olive oil and add the onions. Saute, stirring often, until translucent, about 5-6 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes. Add the fish and cook over medium-high heat for about 5 minutes, gently breaking up the fish into bite-sized clumps, until the fish is cooked through and the liquid in the skillet is somewhat reduced (it should be fairly wet but not really soupy). Be careful not to stir too vigorously or the fish will turn into mushy bits. Season to taste with salt and pepper. Stir in the cilantro.


Heat the tortillas in a dry skillet for a few minutes on each side to warm or sandwich 3-4 tortillas in between damp paper towels and microwave for 30-45 seconds until pliable. Scoop the fish mixture into the corn tortillas and top with the avocado.


Bergenholtz Family Rating: ***

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