Citrus Lime Fish Tacos

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Citrus Lime Fish Tacos

COURSE: Entrée

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These citrus lime fish tacos are absolutely delicious, and in my opinion are best served with an extra side of coleslaw to soak up all of the dressing that dribbles onto your plate while you eat these tacos and make a gigantic mess.

Here are a few additional notes:

This recipe will produce a lot of smoke, so if you have smoke detectors like mine, now is the time to go temporarily disconnect them and open a window, or just keep a towel on hand and be prepared to run around like a crazy person waving smoke away from them when they go off.  The oil in this recipe is refined coconut oil, the reason being that it has a higher smoke point than unrefined coconut oil, and won’t further complicate the issue.  The cast iron skillet is an important part of this recipe.  A traditional skillet will not be able to hold the amount of heat required to char the fish.  If you do not have one, you can pan fry the fish instead, but I have to warn you that it won’t be the same.  Note that if you use a thicker fish than tilapia you may have to transfer the fish to the oven to let it finish cooking all the way.  If you think this may be the case, preheat your oven to 400°.  When you are done blackening the fish as instructed in this recipe, transfer the fish to a shallow pan and stick in the oven for 5-10 minutes, until it flakes easily with a fork.   My final recommendation here is that you get a head of living butter lettuce.  I’ve been getting living lettuce for a while now and I still think it’s awesome.  I swear, I’ve had one last three weeks in my fridge before it started wilting. This is the lettuce  of the future!!


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Citrus Lime Fish Tacos

citrus lime fish tacos

By Published: September 26, 2012

  • Yield: 4 (4 Servings)
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

These "tacos" are so fresh and full of flavor, you won't want bland restaurant tacos in tortillas again! Make sure you've got a napkin (or a towel) nearby, though- things might get messy.



  1. Toss all of the spices together, and spread in a shallow dish.
  2. Preheat your dry cast iron skillet over high heat. The pan will get very hot- handle only with a pot holder or oven mitts!
  3. Collect the zest of two limes in a bowl, and squeeze the juice from the two limes into the bowl. Add the minced garlic.
  4. Combine the lime juice, zest and garlic with the mayonnaise, stirring until evenly mixed. If desired, you can add additional lime juice to thin the dressing even further. Set aside.
  5. Brush each filet with coconut oil, coating evenly. Dredge the fish through the spices, getting an even dusting on both sides.
  6. Once the pan has been preheated for at least 10 minutes, carefully place your fish into the skillet so that you'll be able to fit all of your filets in without overlapping. You don't want to move the fish around in the pan or it will stick!
  7. Cook for two minutes. While the fish is cooking, toss a few spoonfuls of dressing with the coleslaw. Two tablespoons is probably enough.
  8. Now that the bottom of the fish is charred, go ahead and flip. Again, do not move the fish once you have flipped it. Cook for two more minutes.
  9. Remove the fish from the pan. On serving plates, set out butter lettuce. Spoon out a few spoonfuls of coleslaw onto each leaf, along with red onion.
  10. The fish should now flake easily. Break into large chunks, and separate into four portions. Add on top of coleslaw and onion on each leaf.
  11. Drizzle with dressing to taste, and garnish with avocado slices. Slice the third lime into quarters, one for each taco, and serve with a side of coleslaw.
1 Comment On This Topic
  1. Sarah posted
    May 28, 2013 at 11:48 pm

    This was an AWESOME recipe. I put my cast iron skillet to good use. My whole family enjoyed it. Thank you!!

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