HOME RECIPES MAINS LEMON LIME CILANTRO FISH TACOS Lemon-Lime Cilantro Fish Tacos 4.1 out of 5 stars (based on 21 reviews) X 10 min prep 30 min total 14 servings 10 ingredients Mild-tasting tilapia is the perfect fish for pairing with strong, bright flavors such as citrus and cilantro. This quick, protein-packed weeknight dish is perfect if you are tired from treatment or simply strapped for time.... READ MORE Print Recipe Ingredients 1 lemon, zest and juice 2 limes, zest and juice 2 tablespoons minced garlic ¼ cup extra virgin olive oil, divided 1 pound tilapia fillets, cut into 1- inch pieces 12 small corn tortillas cup minced cilantro (see Chef Tips) ¼ cup minced red onion Salt and pepper, to taste Directions 1. In a large bowl, combine lemon zest, lemon juice, lime zest, lime juice, minced garlic, and 2 tablespoons olive oil. Season with salt and pepper. Add tilapia and stir to coat. 2. Place a sauté pan over medium heat and add remaining oil. Add tilapia and sauté for about 10 minutes, until the fish is opaque and starting to flake. Remove from heat. 3. In a dry sauté pan over medium low heat, place one tortilla at a time in the pan to heat through. 4. Place a portion of fish onto each tortilla. Garnish with cilantro and red onion, and a dollop of Greek yogurt, if using. Greek yogurt, to taste (optional) Recipe by Cristina Torres, Drexel Food Lab
HOME RECIPES MAINS LEMON LIME CILANTRO FISH TACOS Lemon-Lime Cilantro Fish Tacos 4.1 out of 5 stars (based on 21 reviews) X 10 min prep 30 min total 14 servings 10 ingredients Mild-tasting tilapia is the perfect fish for pairing with strong, bright flavors such as citrus and cilantro. This quick, protein-packed weeknight dish is perfect if you are tired from treatment or simply strapped for time.... READ MORE Print Recipe Ingredients 1 lemon, zest and juice 2 limes, zest and juice 2 tablespoons minced garlic ¼ cup extra virgin olive oil, divided 1 pound tilapia fillets, cut into 1- inch pieces 12 small corn tortillas cup minced cilantro (see Chef Tips) ¼ cup minced red onion Salt and pepper, to taste Directions 1. In a large bowl, combine lemon zest, lemon juice, lime zest, lime juice, minced garlic, and 2 tablespoons olive oil. Season with salt and pepper. Add tilapia and stir to coat. 2. Place a sauté pan over medium heat and add remaining oil. Add tilapia and sauté for about 10 minutes, until the fish is opaque and starting to flake. Remove from heat. 3. In a dry sauté pan over medium low heat, place one tortilla at a time in the pan to heat through. 4. Place a portion of fish onto each tortilla. Garnish with cilantro and red onion, and a dollop of Greek yogurt, if using. Greek yogurt, to taste (optional) Recipe by Cristina Torres, Drexel Food Lab
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Transcribed Image Text:HOME RECIPES MAINS LEMON LIME CILANTRO FISH TACOS
Lemon-Lime Cilantro Fish
Tacos
4.1 out of 5 stars (based on 21 reviews)
X 10 min prep
30 min total
14 servings
10 ingredients
Mild-tasting tilapia is the perfect fish for pairing with
strong, bright flavors such as citrus and cilantro. This
quick, protein-packed weeknight dish is perfect if you are
tired from treatment or simply strapped for time....
READ MORE
Print Recipe
Ingredients
1 lemon, zest and juice
2 limes, zest and juice
2 tablespoons minced garlic
¼ cup extra virgin olive oil, divided
1 pound tilapia fillets, cut into 1-
inch pieces
12 small corn tortillas
cup minced cilantro (see Chef
Tips)
¼ cup minced red onion
Salt and pepper, to taste
Directions
1. In a large bowl, combine lemon zest, lemon juice, lime zest, lime juice,
minced garlic, and 2 tablespoons olive oil. Season with salt and pepper.
Add tilapia and stir to coat.
2. Place a sauté pan over medium heat and add remaining oil. Add tilapia
and sauté for about 10 minutes, until the fish is opaque and starting to
flake. Remove from heat.
3. In a dry sauté pan over medium low heat, place one tortilla at a time in the
pan to heat through.
4. Place a portion of fish onto each tortilla. Garnish with cilantro and red
onion, and a dollop of Greek yogurt, if using.
Greek yogurt, to taste (optional)
Recipe by Cristina Torres, Drexel Food Lab
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