Being from Southern California I love a good fish taco. But they are hard to find on the East Coast. They have to taste super fresh and be easy to make. This recipe is all of that. If you run out of tortillas you can also eat the fish and tomato mixture over rice. These were a big hit at my house.
1 lb fresh tilapia fillets
1 tbsp Olive Oil
1 medium onion, chopped
4 cloves garlic, minced
1 or 2 jalapeño pepper(s), finely chopped
2 cups fresh tomatoes, seeded and diced
1/4 cup fresh cilantro, finely chopped
3 tbsp lime juice
Sea salt and freshly cracked black pepper to taste
1 avocado, sliced
In a large skillet over a medium-high heat, combine the olive oil with the garlic and onions. Cook for about 5 minutes, until the onions are soft and translucent in colour.
Add the tilapia fillets to the skillet. Allow the fillets to cook for 3 to 4 minutes on one side prior to flipping. As the fish begins to cook through, use a fork to break it apart into flaky pieces.
Add the jalapeno pepper, tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for 5 minutes before removing from heat.
Serve the taco filling to your liking (warm tortillas or over rice) and garnish with fresh avocado slices.