Fish tacos…. without the shell

As the summer was coming to an end, I was really craving something light and delicious for dinner.  I’m a huge fan of tacos… Love the soft tortilla shell, meat, guacamole, shredded Mexican cheese, refried beans, dollops of sour cream… But guess what – that’s all bad for you!  Sorry if I made you a bit hungry, I started to drool a bit myself.  After I made this dish though, I didn’t crave all of those bad toppings that I normally put on a taco.  The combination of the tilapia, tomatoes, and lime juice really hit the spot.  I hope you can say the same too after you try this dish.

Bjorn gives this: 2 thumbs up (but was still pretty hungry afterwards)

Tilapia Fish Tacos

Ingredients

(Serves 4)

  • 1lb fresh tilapia fillets
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 cups tomatoes, diced
  • 1/4 cup fresh cilantro, finely chopped
  • 3 tbsp lime juice
  • Sea salt and freshly cracked black pepper to taste
  • 1 avocado, sliced
  1. In a large skillet over a medium-high heat, combine the olive oil with onions and garlic.  Cook for about 5 minutes, until the onions are translucent.
  2. Add the tilapia fillets to the skillet. Allow the fillets to cook for 3 to 4 minutes on each side. As the fish begins to cook, break it apart into flaky pieces.
  3. Add the tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for 5 minutes before removing from heat.
  4. Garnish with fresh avocado slices and enjoy!

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