Friday, June 14, 2013

Cilantro Lime Fish Tacos

I love when seafood is on sale.  I bought two large bags of tilapia and have been looking forward to eating it today all week long.  I just wasn't quite sure how I was going to prepare it...
This dish came together and we were extremely pleased with it.  It has a lot of kick to it but that can be controlled with the amount of jalapenos you put into the mix.  If you aren't sure, start small.  It is always easier to add heat than to take it away!

Makes 6-8 tacos.

1 TBSP olive oil
3-4 tilapia fillets
1 shallot (or 1/2 of an onion would work too), diced finely
2 cloves garlic, diced finely
1/2 red pepper, chopped
1 tomato, chopped into bite-sized pieces
1/2 of a 4 oz can of diced jalapenos (use less for less kick)
1/4 C cilantro, finely chopped
1-2 limes
salt and pepper
6-8 tortillas
avocado, sliced (optional)

In a large skillet, saute the shallot in the olive oil until soft.
Add the garlic and cook for 1-2 minutes.
Place the fish fillets on top of the shallots and garlic and cook (flipping when necessary) the fish until it begins to flake apart.
Add the pepper, tomato, jalapenos, and cilantro.
Salt and pepper to taste.
Drizzle with the juice of about 1/2 lime.
Cook until the fish is cooked through and all of the veggies are warm.
Drizzle with more lime juice if desired.
Serve warm on a tortilla with sliced avocado.

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