Cilantro Lime Fish Tacos

Cilantro Lime Fish Tacos Text

Cilantro Lime Fish Tacos 1 Cilantro Lime Fish Tacos 2 Cilantro Lime Fish Tacos 3

Hello, Readers! Last week I was in Guatemala on a mission trip! If you haven’t read my About The Cook page, you probably don’t know that I recently transitioned into a career in full time ministry with an organization called World Orphans. I serve on staff as Project Manager, overseeing our partnerships in Haiti, Guatemala, and Nicaragua. This was my first trip to Guatemala, and if you want to read more about it, you should check out my blog!

All that to say, I’ve been unable to post recently, but I’m happy to share this recipe with you today! I love fish tacos because there are so many variations and ways to make it your own! Plus, they’re typically pretty healthy. Today’s recipe only has 319 calories and 8 Weight Watchers points! That’s pretty great for a dish that leaves you feeling satisfied! Oh and a serving is two tacos, not just one, which is important to note!

I’ve had several different types of fish tacos,but this is the first one I’ve ever had where the fish is actually broken up. Most of the time the fish is sliced or even whole, so this was different for me to see it all broken up and sautéed together with the other filling ingredients. I actually think that’s what made it better! The flavors can really permeate the fish instead of standing alone.

Cilantro Lime Fish Tacos

Yields: 4 servings

Serving Size: 2 tacos

Calories per serving: 319

Fat per serving: 12 g

Cilantro Lime Fish Tacos


  • 1 lb tilapia fillets, rinsed and pat dried
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, finely minced
  • 2 jalapeño peppers, chopped (seeds removed for less heat)
  • 2 cups diced cherry tomatoes
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp lime juice
  • salt and pepper to taste
  • 8 5-inch white corn tortillas (I prefer flour tortillas, but just know this will affect the nutrition facts listed)
  • 1 medium avocado, sliced
  • lime wedges and cilantro for garnish


  1. Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.
  2. Place tilapia in the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
  3. Meanwhile, heat tortillas (either in a skillet or in the microwave). Serve about 1/4 cup of fish mixture on each warmed tortillas with a slice or 2 of avocado and enjoy!


Weight Watchers Points: 8

Source: Skinny Taste

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