Fish Tacos with Tomatoes, Lime and Cilantro
Tender corn tortillas filled with fish and veggies.
Servings 8 (click to scale)
Calories 250kcal
Ingredients
- 3 cup tomatoes diced
- 3/4 cup green onion sliced
- 1/4 cup fresh lime juice
- 2 tsp lime zest grated
- 1/4 cup fresh cilantro chopped
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 12 oz tilapia fillets
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 3 Tbsp canola oil
- 12 each corn tortillas 6 inch
- 1 1/2 cup Romaine lettuce chopped
Instructions
- In a bowl combine chopped tomatoes, cilantro, green onion, lime zest and lime juice together. Season with salt and pepper.
- On a parchment lined baking tray, toss together fish, chili powder, cumin, canola oil, salt and pepper. Place fish in a single layer on tray and bake for 5-8 minutes or until opaque and temp reaches 165F.
- Wrap tortillas in foil and warm for about 3 minutes in oven. In each tortilla, add 3 tablespoons of salsa, 2 oz of fish and 1 tablespoon of lettuce. Enjoy!
Nutrition
Calories: 250kcal | Carbohydrates: 27g | Protein: 16g | Fat: 10g | Sodium: 150mg | Fiber: 5g
