Ingredients
Scale
- 1 pound flaky white fish (such as tilapia, halibut, or snapper)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 4–8 corn tortillas
Optional Toppings
- Shredded cabbage
- Diced avocado
- Pico de gallo
- Sour cream or Greek yogurt
- Sliced radishes
- Salsa
- Crumbled cotija cheese
Instructions
- Pat the fish dry and season both sides with the salt and cumin.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the fish for 2–4 minutes per side, depending on thickness, until it flakes easily with a fork.
- Transfer the fish to a plate and gently break it into bite-sized pieces.
- Toss with the lime juice and chopped cilantro.
- Warm the tortillas.
- Fill each tortilla with the fish and add favorite toppings.
- Serve immediately with extra lime wedges.
Notes
- Warm the tortillas: Wrap them in a damp paper towel and microwave for 20–30 seconds, or wrap them in foil and warm in a 350°F oven for a few minutes. Warm tortillas are softer and less likely to crack.
- Don’t overcook the fish: Remove it from the pan as soon as it flakes easily with a fork to keep it tender and juicy.
- Choose a mild fish: Tilapia, halibut, cod, or snapper all work well in this recipe.
- Finish with fresh lime: A squeeze of lime just before serving brightens the flavors and ties everything together.
