Ingredients
- 1 tsp Olive Oil
- 1 small Onion finely chopped
- 4 cloves Garlic finely minced
- 1 medium Jalapeño seeded, membranes removed and finely diced
- 2 medium Tomato chopped
- 3 tbsp Lime Juice
- 1 lb Tilapia or flouder or other mild white fish, rinsed and patted dry
- 1 pinch Salt to taste
- 1 pinch Black Pepper to taste
1/4 cups Cilantro chopped- 8 small Tortillas, Corn
- 2 medium Avocado sliced
- 1 medium Lime for garnish
Steps
- 1 In a large nonstick skillet, heat the olive oil and add the onions. Saute, stirring often, until translucent, about 5-6 minutes.
- 2 Add the garlic and cook for 30 seconds or until fragrant.
- 3 Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes.
- 4 Add the fish and cook over medium-high heat for about 5 minutes, gently breaking up the fish into bite-sized clumps, until the fish is cooked through and the liquid in the skillet is somewhat reduced (it should be fairly wet but not really soupy). Be careful not to stir too vigorously or the fish will turn into mushy bits. Season to taste with salt and pepper.
- 5 Stir in the cilantro.
- 6 Heat the tortillas in a dry skillet for a few minutes on each side to warm or sandwich 3-4 tortillas in between damp paper towels and microwave for 30-45 seconds until pliable. Scoop the fish mixture into the corn tortillas and top with the avocado.