Grilled Cilantro-Lime Fish Tacos

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Fish tacos meet the demand for food that is both healthy and delicious. Use tacos as the platform to showcase a variety of fresh ingredients like grilled tilapia, avocado, onion and salsa in these zesty fish tacos.


Yield: 4 servings



Juice and zest of 2 limes
2 garlic cloves, minced
1 medium jalapeño pepper, finely chopped
2 tablespoons sesame oil
2 teaspoons chopped fresh cilantro leaves plus additional whole leaves
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound boneless, skinless tilapia fillets, cut in half
1 cup thinly sliced red onion
8 (6-inch) Casa Solana Flour Tortillas
1 cup shredded red or green cabbage
1 cup pico de gallo salsa
½ cup sour cream
2 tablespoons sliced green onions



1. In small bowl, whisk lime juice, lime zest, garlic, jalapeño, sesame oil, cilantro, salt and pepper. Place fish in large bowl and pour lime juice mixture over fish. Cover and refrigerate 1 hour.

2. Remove fish from marinade; reserve and refrigerate ¼ cup. Refrigerate fish on sheet tray, covered.

3. To serve, enclose fish, red onion and some marinade in foil packet. Bake foil packet on oven rack at 375°F for 10 minutes or internal temperature reaches 145°F.

4. Fill tortillas with cabbage, pico de gallo, sour cream, fish with red onion, green onions, and cilantro leaves.