Cilantro and Lime Fish Tacos

Cilantro and Lime Fish Tacos

Another thing that I often think about when I am trying to eat lighter is seafood and one of my goals is to try to include fish in my diet more often. These fish tacos that have been on my mind for a while now and they were the perfect way to kill two birds with one stone so to say. I certainly was not going to let the fact that it is the middle of winter stop me from doing some grilling, not when it is easy enough to pull out my trusty grilling pan. The grilling pan might not give that smoky flavour of a real grill but it is great way to cast back a bit of winter's gloom by using it to make a summery dish!

Cilantro and Lime Fish Tacos

The basic idea behind these fish tacos was to marinate the fish, timapia in this case, in a light and tasty cilantro and lime marinade and then to grill it, flake it apart into chunks and to serve it in corn tortillas dressed up with some tasty toppings. When I think about toppings for tacos I almost always start by thinking about the salsa as tacos almost always need to have at least one salsa and for these cilantro and lime fish tacos I went for a fresh tomatillo salsa. I filled the tacos out a bit by including some crunch shredded cabbages and some cool and creamy avocado is certainly welcome. I sometimes include a dollop of sour cream in my tacos but this time I thought that I would try something a bit different and I pureed some cilantro and lime juice into the sour cream which definitely increases its summery freshness!

Cilantro and Lime Fish Tacos

Cilantro and Lime Fish Tacos

Cilantro and Lime Fish Tacos

Fresh, healthy and tasty cilantro and lime marinated grilled fish tacos.


Servings: makes 4 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Printable Recipe
Ingredients
  • 1 pound white fish such as tilapia, cod, etc.
  • 1 tablespoon oil
  • 1 lime, juice and zest
  • 1 jalapeno, finely diced
  • 1 clove garlic, chopped
  • 1 green onion, finely sliced
  • 1 handful cilantro, chopped
  • 1/2 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • 8 (4 inch) corn tortillas
  • 1 batch tomatillo pico de gallo
  • 3 cups cabbage, shredded
  • 1 batch cilantro lime crema - see below
  • 2 large avocados, sliced
Directions
  1. Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 10-20 minutes.
  2. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
  3. Flake the fish and serve in tortillas garnished with your favourite toppings.

Cilantro and Lime Crema

Crema filled with the freshness and brightness of summer; the perfect garnish for fish tacos.


Servings: makes 1/2 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Ingredients
  • 1/2 cup crema or sour cream
  • 1 green onion, sliced
  • 1 handful cilantro
  • 1/2 lime, juice and zest
  • 1/2 jalapeno pepper, seeded and diced (optional)
Directions
  1. Puree everything in a food processor.

Similar Recipes:
Chipotle Lime Fish Tacos
Cilantro and Lime Salmon
Mojito Grilled Fish Tacos with Strawberry Salsa
Salmon Bulgogi Tacos with Blueberry Habanero Salsa
Chicken Mole Tacos
Calamari Tacos with Salsa Naranja
Blackened Catfish Tacos
Crispy Rolled Shrimp Tacos
Carnitas Tacos
Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema

27 comments:

Girlie Blogger said...

I can smell the minty freshness of this dish. Looks too good.
http://www.thegirlieblog.com

Susan said...

Never sure whether I like your photos more or your recipes more! But this one's great on both counts! Love to make fish tacos and think of sitting in a small taco spot in Tulum - or eating California-style fish tacos down in Lompoc with my stepsister - either way - thanks! Nice combo on the cilantro & lime should be perfect!

Dan Toombs - The Curry Guy said...

Nice one Kevin.

This is just my kind of recipe. I grew up in California and love fish tacos. I now live in the UK so it is nice from time to time to eat some real home comfort food.

I will definitely be giving this recipe a try. As I am currently ten months into a year of cooking and eating nothing but Indian food I will use home made chapati flat breads instead of the corn tortillas.

I'm really glad I found your blog (On Google plus) and have subscribed. Keep up the great work.

Rosa's Yummy Yums said...

Refined tacos! Really fabulous.

Cheers,

Rosa

Joanne said...

You usually don't find all of these bright flavors at winter dinners, but why not? This is light eating at it's best!

Leslie said...

I have never had fish tacos...shame on me!

bellini said...

You make me want to break out the grill Kevin:D

Sheffy said...

That looks absolutely beautiful and I could almost taste it as I read the recipe.

Yvette ~ Muy Bueno Cookbook said...

This looks delish! Now I'm craving fish tacos and will have to make some very soon. Love your yummy photos. Great post~

Bee (Quarter Life Crisis Cuisine) said...

This looks fresh, delicious, and healthy! Great job, I am not a huge fish taco fan but I think I could do this! Bookmarking...

Tanya Robinson VanElls said...

Fresh and fabulous! I like your sour cream base sauce, and tilapia is my favorite fish...I am definately making this!

Nikki @Pennies on a Platter said...

That's what I love about where we live, I can grill all year! :) I won't rub it in...

Love fish tacos! Glad you can whip out your grill pan and make them even when you're stuck inside away from the cold. :)

Desiree Jacobs said...

i loooove fish tacos...drooool! thank you for posting the recipe.

www.bundtsofsteel.blogspot.com

daphne said...

I'm the same- always in search of easy fish recipes! This must be a winner ;)

Stephanie said...

Love the idea, really gotta try those tacos. And as usual, photos are great!

LadyJayPee said...

I made these fish tacos tonight on my cast-iron griddle. Also made the crema, using some homemade creme fraiche for the sour cream, and added some sea salt & toasted cumin). Did your pico de gallo too. I was forced to use tomatoes, rather than tomatillos due to what I had on hand. I used sprouted corn tortillas and melted a tiny bit of manchego cheese on them. All was delicious! Thank you so much, Kevin!

Restaurant Brugge said...

good post thanks

TheLastHoliday said...

I absolutely love any and all fish tacos! Have yet to try a recipe like this and can't wait to test it out, looks delish!! I've always loved cooking, but am new to the blogging world and enjoying checking out your site! Thanks for the great ideas, keep it up!

sal said...

Great recipe, funny, my wife cooked a very similar one just a couple of days ago... Awesome pics too!
http://miseenplace.us/2012/01/12/baja-tacos/

Culinary Collage said...

These look amazing...I love fish tacos.

Omi said...

this is great super nice photos its all your fault coz im hungry now

Tammie said...

Great recipe! I have a similar one using tilapia with ancho chili powder...check it out on thewhitedishwordpress.com. Your pics look great! I need more lighting in mine...have to work on that! I'd love for you to check out my recipes and leave any feedback you can! Thanks!

Gwyn said...

Kevin, you NEVER disappoint! This recipe was absolutely amazing! The tomatillo pico was my favorite component. Thank you!

chicknfun said...

I made these for my husband who " doesn't eat fish"!!! He LOVED them. Your food has NEVER been anything but a home run for me no matter whoes coming for dinner.

Anonymous said...

Made similar dish last night, but instead of sour cream, I used goat cheese, cilantro and lemon zest, topped it on the fish, then added a tomatillo sauce made with tomatillos, cilantro, jalapeno, garlic and onion. Really good. Wish I had a photo to show.

موسوعة الطبخ said...

thank you so much =)

Ashley @ Big Flavors from a Tiny Kitchen said...

I made these for New Year's Eve dinner (we even fired up the grill in the freezing cold!) and they were delicious! I totally forgot to put the cabbage on them, but they were still awesome. Loved the crema, and the pico de gallo was great on them, as well as on top of the cilantro lime rice that I made to go with them. Thanks for the recipe :)

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