2 jalapeño peppers, chopped (seeds removed for less heat)
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
3 tbsp lime juice
salt and pepper to taste
8 5-inch white corn tortillas (I used La Tortilla Factory Fiber & Flax)
1 medium haas avocado, sliced lime wedges and cilantro for garnish
Instructions
Directions-
Heat olive oil in a skillet. Sauté onion until translucent, then add
garlic. Mix well.
Place tilapia on the skillet and cook until the flesh starts to flake.
Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté
over medium-high heat for about 5 minutes, breaking up the fish
with the spoon to get everything mixed well; season to taste with
salt and pepper.
Meanwhile, heat tortillas on a skillet a few minutes on each side to
warm (no oil needed). Serve a little over 1/4 cup of fish on each
warmed tortillas with a slice or 2 of avocado and enjoy!
Originally Submitted
9/9/2012
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