tomato and lime skillet fish tacos
I’ve mentioned before that I’m pretty much just obsessed with fish tacos, but I think these are my favorite yet! They’re so easy, super flavorful, and they’re good for you too! We’ve been trying to make healthier choices lately, and these fish tacos fit the bill without sacrificing on taste. We’ve made them twice now, and the kids ate them both times without complaining. That’s a major victory in my book!
I served the tacos with crumbled queso fresco (super yum) and fresh lime juice squeezed on top. I think they would be awesome with fresh avocado too, but I didn’t have any on hand. My favorite way to soften the tortillas is to spray both sides lightly with cooking spray and heat them in a frying pan until they bubble a little. If you’re feeling lazy, though, the microwave does just fine.
Tomato & Lime Skillet Fish Tacos
adapted from Mel’s Kitchen Cafe
1 tablespoon olive oil
1 small onion, diced fine
2-3 cloves minced garlic
1 medium fresh tomato, chopped
juice of 2 limes
1/2 teaspoon chili powder
1 pound fresh white fish, rinsed and patted dry
salt and pepper to taste
8 corn tortillas, softened
Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent. Add garlic and cook one minute or until fragrant. Add tomato, lime juice, and chili powder, and stir to combine. Add fish to the skillet and cook, using a spatula or spoon to gently break the fish into pieces. When fish is cooked through, add salt and pepper to taste. Serve hot in corn tortillas.