Cilantro Lime Fish Tacos
Warm tortillas filled with seasoned fish, fresh cilantro, lime juice, and crisp vegetables. Fish is pan-seared until flaky and served with lime crema and toppings for assembly.
Ingredients
Method
Pat fish dry with paper towels and season all sides evenly with salt, black pepper, and minced garlic.
Halve both limes; juice one lime into a small bowl and reserve the other half for garnish.
Thinly slice red cabbage and radishes; chop cilantro; warm tortillas in a dry skillet or over an open flame.
Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
Add seasoned fish to the skillet and sear 3–4 minutes per side without moving, until opaque and flaky; drizzle reserved lime juice over fish in the final minute.
Lay warm tortillas on a clean surface; fill each with fish, then layer red cabbage, radish, and fresh cilantro.
Drizzle cilantro-lime crema over each taco and serve with the reserved lime half for squeezing at the table.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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