Cilantro and Lime Fish Tacos
- 1 pound white fish such as tilapia, cod, etc.
- 1 tablespoon oil
- 1 lime, juice and zest
- 1 jalapeno, finely diced
- 1 clove garlic, chopped
- 1 green onion, finely sliced
- 1 handful cilantro, chopped
- 1/2 teaspoon cumin, toasted and ground
- salt and pepper to taste
- 8 (4 inch) corn tortillas
- 1 batch tomatillo pico de gallow
- 3 cups cabbage, shredded
- 1 batch cilantro lime crema - see below
- 2 large avocados, sliced
- 1/2 cup crema or sour cream
- 1 green onion, sliced
- 1 handful cilantro
- 1/2 lime, juice and zest
- 1/2 jalapeno pepper, seeded and diced (optional)
- This recipe is gluten-free
- Produce
- Avocados, large (2)
- Cabbage (3 cups)
- Cilantro lime crema - see below (1 batch)
- Coriander (2 handful)
- Cumin, toasted and ground (1/2 teaspoon)
- Garlic (1 clove)
- Green onion (2)
- Jalapeno (1 1/2)
- Lime, juice and zest (1 1/2)
- Tomatillo pico de gallow (1 batch)
- Seafood
- Fish such as tilapia, white (1 pound)
- Cooking & Baking
- Oil (1 tablespoon)
- Salt and pepper (1)
- Bread & Baked Goods
- (4 inch) corn tortillas (8)
- Dairy
- Crema or sour cream (1/2 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published January 10, 2012 (1 year ago).
175 people saved this recipe.
