Fish Tacos

Fish Tacos from Top Ate on Your Plate

Makes 6-8 Tacos

Ingredients

• 3 tsp olive oil, divided
• salt for seasoning
• 1 lb tilapia (or other white flakey fish)
• 3 TBSP lime juice (about 4 limes), divided
• ½ cup fresh cilantro, chopped, divided (more if desired)
• 3 tsp cumin, divided
• 3 tsp smoked paprika, divided
• 1 Vidalia onion, chopped
• 2 clove of garlic, grated
• 1 red pepper, cut into strips
• 1 can corn kernels, no salt added

For Serving

• 8 6 inch low carb tortillas (or any desired size)
• sour cream (I used fat-free)
• guacamole
• sharp cheddar cheese, shredded
• mango salsa
• lime wedges

Directions

1. Heat 2 tsp olive oil in a medium non-stick skillet over medium heat. Season the fish with salt on both sides. Add fish to skillet and cook for 3-4 minutes. Add juice of 2 limes to pan and flip the fish. Cook for another 3-4 minutes. Using a wooden spoon, flake fish in the skillet. Add half the cilantro, stirring to combine. Cook for 3 minutes or until fish seems done. Remove from pan and set aside.
2. Heat 1 tsp of olive oil in the same skillet over medium high heat. Add onions, garlic, peppers and corn kernels. Season vegetables with salt. Cook for 5-6 minutes or until onions begin to brown. Add the juice of 2 limes and the rest of the cilantro. Cook for 3-4 more minutes.
3. Serve as a taco bar with sour cream, guacamole, cheese, mango salsa and lime wedges and tortillas.

Note: This soup can be served with Smoked Lime Sour Cream instead of plain sour cream if desired.  The recipe is included here.