Cilantro Lime Fish Tacos
Need a pescatarian main course? Cilantro Lime Fish Tacos could be an awesome recipe to try. This recipe makes 4 servings with 456 calories, 29g of protein, and 24g of fat each. For $2.75 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Foodista has 4 fans. If you have cream, tilapia fillets, cilantro leaves, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. Overall, this recipe earns an excellent spoonacular score of 82%. If you like this recipe, take a look at these similar recipes: Fish Tacos with Lime-Cilantro Crema, Savory Cilantro-Lime Fish Tacos, and Cilantro and Lime Fish Tacos.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 packets Swanson® Flavor Concentrated Seafood Broth
8 flour tortillas (6-inch), crisp taco shells or fresh corn tortillas, warmed
1 tablespoon chopped fresh cilantro leaves
1 cup shredded lettuce or cabbage
2 tablespoons lime juice
olive oil
2 tablespoons diced red onions
1/4 cup Pace® Chunky Salsa
1/4 cup sour cream
1 pound fresh or thawed frozen cod or tilapia fillets
Equipment:
frying pan
Cooking instruction summary:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 8 minutes or until it flakes easily when tested with a fork, turning over once halfway through the cooking time.
- Add the concentrated broth, lime juice and cilantro to the skillet. Break the fish into large pieces with a spoon, stirring to coat with the broth mixture.
- Divide the fish mixture among the tortillas. Top with the lettuce, onion, sour cream and salsa. Fold the tortillas around the filling.
Step by step:
1. Heat the oil in a 12-inch skillet over medium-high heat.
2. Add the fish and cook for 8 minutes or until it flakes easily when tested with a fork, turning over once halfway through the cooking time.
3. Add the concentrated broth, lime juice and cilantro to the skillet. Break the fish into large pieces with a spoon, stirring to coat with the broth mixture.Divide the fish mixture among the tortillas. Top with the lettuce, onion, sour cream and salsa. Fold the tortillas around the filling.
Nutrition Information:
covered percent of daily need
