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Fish Tacos Recipe

Ingredients

  • 2 medium Roma tomatoes, diced
  • ¼ small red onion, finely chopped
  • 1 jalapeno, chopped and seeded (optional)
  • 2 tbsp chopped cilantro
  • 1 tbsp and 2 tsp lime juice (separated)
  • 1 tsp orange zest
  • 1 tsp canola oil
  • 1 pound fish fillets (mahi-mahi, tuna, or salmon) rinsed and patted dry, cut into ¾ inch cubes
  • 8 to 6-inch corn tortillas (also can use whole wheat tortillas)

Instructions

  1. In a medium glass bowl, stir together tomatoes, onion, jalapeno, cilantro, and 2 tsp lime juice.
  2. In another glass bowl, stir together 1 tbsp lime juice, orange zest, and oil. Add the fish, gently turning to coat. Refrigerate for 10-30 minutes.
  3. In a large non-stick skillet cook the fish with the marinade over medium heat for 4-6 minutes or until the fish flakes easily.
  4. Meanwhile, warm the tortillas.
  5. Spoon the fish down into each tortilla. Add pico de gallo over the fish. Serve.

Nutrition Information – 2 Tacos

  • 192 calories
  • 3g Fat (0.5g saturated fat)
  • 83 mg of cholesterol
  • 148 mg sodium
  • 18g carbohydrate
  • 4g dietary fiber
  • 23g protein