Cilantro Lime Fish Tacos

I've tried a few fish taco recipes lately and had some disappointing dinners, but this one is a definite winner.  It really hit the spot and had the perfect balance of spiciness, creaminess, and crunch.  They are a bright, fresh, healthy bite that's just perfect for summer.  And the best part is that it comes together so quickly!  I made these this past week on a day where I had a lot of different things going on--family in town, a (surprisingly lengthy) school tour to attend, some shopping to do, and post-guest house cleaning.  By the time 5:00 rolled around, I just wanted to sit on the couch for a while.  Thanks to this great recipe, I got to do that and still have dinner on the table by 6:00.  It was awesome!

Cilantro Lime Fish Tacos

Number of Servings: 3-4
Time to Prepare: 20 minutes

• 1 tsp olive oil
• 1 small red onion, diced small
• 5 cloves garlic, minced
• 2 small jalapenos, finely chopped
• 2 medium tomatoes, diced
• 1/4 cup lime juice
• 1 pound cod (or similar white fish)
• kosher salt and black pepper to taste
• 1/4 cup chopped cilantro
• 8 corn tortillas
• 1 avocado, sliced
• 1 stalk celery, cut into thin matchsticks about 1.5" in length

In a large, non-stick skillet heat the oil over medium heat.  Add the onions and saute, stirring occasionally until the onion just begin to brown on the edges, about 7 minutes.   Add the garlic and cook for 30 seconds.  Add the jalapeno, tomato, and lime juice and heat through. 

Add the fish and cook over medium-high heat for about 5 minutes.  As it begins to turn opaque, break it up into bite-size chunks.  Once the fish is cooked through and the the liquid is somewhat reduced, season with salt and pepper to taste and stir in the cilantro.

In a small, dry frying pan, heat the the tortillas over medium heat for a couple minutes on each side to warm them.  Scoop some of the fish mixture into the tortillas and top with avocado and celery.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Red onion, garlic, jalapeno, tomato, lime, cilantro, avocado, celery