These tacos are a family favorite. They’re really light and fresh – great for eating on the back patio as the heat starts to let up on these late summer evenings!
And it’s one of the only ways my kids will HAPPILY eat fish! That’s a big win around here.
Cilantro-Lime Fish Tacos
w/ Black Bean + Corn Salsa
1 lb. tilapia (or any mild fish; could use halibut)
1/2 c. lime juice (about 4 limes if you’re squeezing fresh) – save 2 tsp. for your salsa
3 Tb. extra virgin olive oil, divided
1/8 tsp. salt
1/8 tsp. pepper
Black Bean & Corn Salsa (recipe below)
1. Cut fish into 1″ cubes and place in plastic bag or container.
2. In small bowl, combine lime juice, 2 Tb olive oil, S & P to make marinade. Whisk together and pour into container, covering fish. Seal and refrigerate for 1-2 hours. (But not more than a few hours.)
3. After fish has had time to marinate, heat remaining 1 Tb. olive oil in skillet over med-high heat. Add fish AND marinade to pan and cook 6-8 minutes, until fish is cooked through.
4. Remove cooked fish from pan and gently mix fish with Black Bean & Corn Salsa. (I recommend using a slotted spoon to remove the fish from the pan so you don’t pick up all the marinade. If you just pour the fish into the salsa with all the marinade, the lime juice tastes REALLY strong.)
5. Serve on tortillas. We like to top ours with plain Greek yogurt (instead of sour cream), avocado slices, and a bit of shredded cheese.
Black Bean + Corn Salsa
1 can black beans (drained & rinsed)
1 can corn (I used 1.5 cups frozen corn, thawed)
1/4 – 1/2 c. diced red onion
1/4 c. chopped fresh cilantro (if you’re a dried herbs person, it’s worth it to grab FRESH cilantro for this!)
1 Tb. extra virgin olive oil
2 tsp. lime juice
S&P to taste