Ultimate Street Fish Tacos

By: Patricia Bannan

Ultimate Street Fish Tacos
CutleryServes: 6


  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 3 garlic cloves, finely minced
  • 1 fresh jalapeño, sliced
  • 1 ½ cups baby cherry tomatoes, halved or quartered
  • 3 tablespoons fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound (or four, 4-ounce fillets) firm white fish, such as tilapia, cod, mahi mahi, or halibut (fresh or frozen and thawed)
  • 12 (4-inch) corn tortilla “sliders”
  • ½ medium avocado, sliced
  • ¼ cup fresh cilantro, chopped
  • 6 lime wedges


Heat a small skillet with the olive oil over medium heat. Add the shallot, garlic, and jalapeño and sauté until fragrant, about 6 minutes. Stir in the cherry tomatoes and lime juice and cook until the tomatoes have wilted down slightly and the mixture looks like a loose sauce. Remove from heat, add the fresh cilantro, and transfer to a small bowl for serving.

In a small bowl, combine the paprika, cumin, salt, and pepper. Season the fish with the paprika mixture. Heat a large skillet to medium-high heat and sauté the fish for 2 to 3 minutes on each side until cooked through.

To serve, warm 12 tortillas in a skillet or crisp lightly over an open flame, and transfer to plates. Layer a few pieces of the fish onto the tortillas and spoon over the cherry tomato sauce. Top with avocado slices and a few cilantro leaves. Serve the tacos with lime wedges and enjoy immediately.

Nutritional Information

Serves: 6

Serving Size: 2 street tacos

Per Serving: Calories 170; Total Fat 6 g; Sat Fat 1 g; Protein 17 g; Carb 14 g; Fiber 2 g; Cholesterol 40 mg; Sodium 250 mg