Ingredients
- 1 Tbsp olive oil
- 1 large shallot, minced
- 3 finely minced garlic cloves
- 1 fresh jalapeno, sliced
- 1 1/2 cups cherry tomatoes, halved or quartered
- 3 Tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 lb firm white fish, such as tilapia, cod, mahi mahi, or halibut (fresh or frozen and thawed)
- 12 (4 inch) corn tortillas
Steps:
1. Heat a small skillet with the olive oil over medium heat. Add the shallot, garlic, and jalapeño and sauté until fragrant, about 6 minutes. Stir in the cherry tomatoes and lime juice and cook until the tomatoes have wilted down slightly and the mixture looks like a loose sauce. Remove from heat, add the fresh cilantro, and transfer to a small bowl for serving.
2. In a small bowl, combine the paprika, cumin, salt, and pepper. Season the fish with the paprika mixture. Heat a large skillet to medium-high heat and sauté the fish for 2 to 3 minutes on each side until cooked through.
3. To serve, warm 12 tortillas in a skillet or crisp lightly over an open flame, and transfer to plates. Layer a few pieces of the fish onto the tortillas and spoon over the cherry tomato sauce. Top with avocado slices and a few cilantro leaves. Serve the tacos with lime wedges and enjoy immediately.
Garnish:
½ medium avocado, sliced
¼ cup fresh cilantro, chopped
6 lime wedges
Per serving (2 tacos): Calories: 170; Total Fat: 7 g; Saturated Fat: 1 g; Total Carbohydrate: 14 g; Total Sugars: 2 g (Added, 0 g); Dietary Fiber: 2 g; Protein: 17 g; Sodium: 250 mg; Potassium: 339 mg; Calcium: 69 mg; Vitamin D: 0 mcg; Iron: 2 mg.
(Tbsp=tablespoon; tsp=teaspoon; lb=pound; g=grams; mg=milligram(s); mcg = micrograms.)
Recipe adapted courtesy Patricia Bannon, MS, RDN patriciabannon.com