Best 9 Cilantro Lime Fish Recipes

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Cilantro lime fish is a delicious and refreshing dish that is perfect for a summer meal. The combination of cilantro, lime, and fish creates a light and flavorful dish that is sure to please everyone. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, cilantro lime fish is a great option. There are many different ways to cook cilantro lime fish, so you can find a recipe that suits your tastes and skill level. Some popular methods include baking, grilling, and pan-frying. No matter how you choose to cook it, cilantro lime fish is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

BROILED TILAPIA FISH TACOS WITH CILANTRO-LIME SLAW



Broiled Tilapia Fish Tacos with Cilantro-Lime Slaw image

This is my own recipe that I developed after trying several other recipes. These tilapia fish tacos are quick, easy, and delicious. My family loves them! Garnish with diced tomato, corn, avocado, red onion, and Mexican cheese.

Provided by Kristy

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 18

cooking spray
¼ cup Greek yogurt
¼ cup reduced-fat mayonnaise
4 tablespoons lime juice
3 tablespoons diced red onion
1 tablespoon rice vinegar
1 tablespoon dried cilantro
¼ teaspoon hot sauce
½ teaspoon salt
¼ teaspoon ground ancho chile powder
3 cups shredded cabbage
1 ½ pounds tilapia fillets
2 tablespoons lime juice
1 teaspoon ground cumin
½ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon garlic powder
8 (8 inch) flour tortillas

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray.
  • Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw.
  • Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish.
  • Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes.
  • Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes.
  • Spoon the cooked tilapia onto each tortilla and top with the slaw.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 33.2 g, Cholesterol 32.7 mg, Fat 6.6 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 1.6 g, Sodium 647 mg, Sugar 4 g

CILANTRO LIME FISH



Cilantro Lime Fish image

This is a good one for those of us who love lime, since that is the predominant flavor here. Use cod, flounder, or any firm white fish for this. I used Tilapia, and in place of the dried onion I used fresh. I served it with Recipe #120719. From Taste of Home's Quick Cooking (September/October 1999).

Provided by Vino Girl

Categories     Tilapia

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs cod fish fillets (4 fillets) or 2 lbs flounder fillets (4 fillets)
1/4 teaspoon pepper
1 tablespoon dried onion flakes
1 garlic clove, minced
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1/4 cup fresh cilantro or 1/4 cup fresh parsley, minced
2 limes, thinly sliced
2 tablespoons margarine, melted

Steps:

  • Preheat oven to 375°F.
  • Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
  • In a saucepan, saute onion and garlic in oil; stir in cumin.
  • Spoon over fillets; sprinkle with cilantro.
  • Place lime slices over each; drizzle with margarine.
  • Fold foil around fish and seal tightly; place on a baking sheet.
  • Bake for 35-40 minutes or until fish flakes easily with a fork.

FISH TACOS WITH LIME-CILANTRO CREMA



Fish Tacos With Lime-Cilantro Crema image

Make and share this Fish Tacos With Lime-Cilantro Crema recipe from Food.com.

Provided by Little Remy

Categories     One Dish Meal

Time 35m

Yield 2 each, 4 serving(s)

Number Of Ingredients 18

1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 lbs red snapper fillets
cooking spray
8 (6 inch) corn tortillas
2 cups shredded cabbage

Steps:

  • Preheat oven to 425°.
  • To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
  • To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
  • Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

FISH AND VEGETABLE SOUP WITH LIME, GINGER, AND CILANTRO



Fish and Vegetable Soup with Lime, Ginger, and Cilantro image

Categories     Soup/Stew     Fish     Ginger     Mushroom     Tomato     Vegetable     Lime     Winter     Lemongrass     Cilantro     Bon Appétit

Yield Makes 10 (first-course) or 6 (main-course) servings

Number Of Ingredients 17

1/2 cup sliced shallots (about 1 3/4 ounces)
4 garlic cloves
1 tablespoon chopped peeled fresh ginger
1 jalapeño chili, seeded, quartered
2 tablespoons vegetable oil
4 cups fish stock or bottle clam juice
2 cups water
6 tablespoons fresh lime juice
3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel
2 whole star anise*
1 cup grated peeled carrots
1 cup mung bean sprouts
2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
1/2 cup chopped tomatoes
6 green onions, cut diagonally into 1-inch lengths
1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
1/2 cup cilantro leaves

Steps:

  • Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
  • Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
  • *Available at Asian markets and in the spice section of some supermarkets.

SAVORY CILANTRO-LIME FISH TACOS



Savory Cilantro-Lime Fish Tacos image

Make and share this Savory Cilantro-Lime Fish Tacos recipe from Food.com.

Provided by Debbie R.

Categories     Southwestern U.S.

Time 23m

Yield 3 serving(s)

Number Of Ingredients 19

1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
2 teaspoons fajita seasoning mix
1/4 teaspoon pepper
12 ounces grouper fillets (or mahi mahi)
1 tablespoon margarine, cut in slices
1 tablespoon chopped fresh cilantro
5 flour tortillas (8-inch)
shredded monterey jack cheese
chopped tomato
guacamole
salsa
1/4 cup fresh cilantro leaves
1/4 cup lime juice
1/4 cup nonfat sour cream
2 tablespoons olive oil
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine first five things; coat fish with it. Place fillets in large skillet coated with cooking spay over medium heat. Top each fillet with butter and cilantro. Saute 4 minutes on each side or until fish flakes.
  • Heat tortillas per pkg. instructions. Divide fish among them. Drizzle with sauce. Top with cheese, tomatos, guacamole and salsa. Fold in half.
  • Sauce: Place all sauce ingredients in food processor or blender. Process stil smooth.

FISH TACOS WITH LIME CILANTRO CREMA



FISH TACOS WITH LIME CILANTRO CREMA image

Categories     Fish     Healthy

Yield 4 servings

Number Of Ingredients 20

Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage

Steps:

  • Preheat oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema. Yield: 4 servings (serving size: 2 tacos) CALORIES 394 (14% from fat); FAT 6.3g (sat 1.5g,mono 1.5g,poly 1.5g); PROTEIN 40.3g; CHOLESTEROL 70mg; CALCIUM 233mg; SODIUM 857mg; FIBER 5.5g; IRON 3.5mg; CARBOHYDRATE 40.1g

FISH TACOS WITH LIME-CILANTRO CREMA



FISH TACOS WITH LIME-CILANTRO CREMA image

Categories     Sandwich     Fish

Yield 4 2 tacos each

Number Of Ingredients 19

Crema:
1/4 cup thinkly sliced green onions
1/4 cup chopped fresh cilantro
3 tbsps fat-free mayo
3 tbsps reduced-fat sour cream
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 garlic clove , minced
Tacos:
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1/8 tsp garlic powder
1 1/2 pound red snapper filets
cooking spray
8 six inch tortillas
2 cups shredded cabbage

Steps:

  • Pre -heat 425 degrees F. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl: sprinkle spice mixture evenly on both sides of fish.Place fish on a baking sheet coated with cooking spray. Bake at 425 d. for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl: break into pieces with a fork, Heat tortillas according to package directions.Divide fish evenly among tortillas.Top each with 1/4 cup cabbage and 1 teaspoon crema

LIME AND CILANTRO FISH MARINADE



LIME AND CILANTRO FISH MARINADE image

Categories     Fish

Number Of Ingredients 10

4 limes, sliced and seeded
1 bunch cilantro, chopped
1/2 red onion, chopped
4 cloves garlic, crushed
3 jalapenos, seeded
3 tbsp flaxseed oil
1/4 cup water
2 tbsp oyster sauce
1 tbsp Mrs. Dash
8 or 9 white fish fillets

Steps:

  • Blend all of the ingredients together, except the fish, for 30 seconds. Then pour the mixture over the fish fillets and let them marinate in the fridge overnight in a covered container. Remove the fish from the sauce and broil it in the oven for two minutes on each side. Serve immediately.

FISH TACOS WITH CHIPOTLE LIME CILANTRO SLAW RECIPE - (4.7/5)



Fish Tacos with Chipotle Lime Cilantro Slaw Recipe - (4.7/5) image

Provided by á-46334

Number Of Ingredients 6

1/2 C nonfat plain yogurt
1/4 C light mayo
3 limes (1 for dressing, 2 for tacos)
1 T white wine vinegar
1 chipotle pepper (in adobo sauce)
1 t adobo sauce

Steps:

  • Directions To make Chipotle Lime Cilantro Slaw you'll need these: Let me introduce you to my little friend hiding behind the cilantro. You have not lived until you have experienced chipotle peppers in adobo sauce, they have the most wonderful subtle spice and smoky flavor and I love them with all my heart - you can blend them with a little mayo to make chipotle mayo which is fab on sandwiches, but I digress. Add diced pepper and a healthy handful of cilantro and ½ tsp of adobo sauce into a small mixer (or blender), mix until finely chopped. Add yogurt, mayo, vinegar, small pinch of salt, and squeeze of 1 lime. If you like it a little spicier add another ½ tsp of adobo sauce. Slice thinly the green and red cabbage, mix in the matchstick carrots. Pour chipotle lime cilantro dressing over slaw and blend it all together. Prepare tilapia by grilling or sauté in pan with 2 tbsp butter 2-3 min on each side on medium high heat until cooked through. Layer on top of a And since I like 'em spicy I also add another teaspoon of adobo sauce because, well, it's adobo sauce. Green taco sauce is nice too. And feel free to add extra pieces of fresh cilantro! To make Chipotle Lime Cilantro Slaw you'll need these: Let me introduce you to my little friend hiding behind the cilantro. You have not lived until you have experienced chipotle peppers in adobo sauce, they have the most wonderful subtle spice and smoky flavor and I love them with all my heart - you can blend them with a little mayo to make chipotle mayo which is fab on sandwiches, but I digress. Add diced pepper and a healthy handful of cilantro and ½ tsp of adobo sauce into a small mixer (or blender), mix until finely chopped. Add yogurt, mayo, vinegar, small pinch of salt, and squeeze of 1 lime. If you like it a little spicier add another ½ tsp of adobo sauce. Slice thinly the green and red cabbage, mix in the matchstick carrots. Pour chipotle lime cilantro dressing over slaw and blend it all together. Prepare tilapia by grilling or sauté in pan with 2 tbsp butter 2-3 min on each side on medium high heat until cooked through. Layer on top of a And since I like 'em spicy I also add another teaspoon of adobo sauce because, well, it's adobo sauce. Green taco sauce is nice too. And feel free to add extra pieces of fresh cilantro!

Tips:

  • Choose the right fish: For this recipe, a firm-fleshed fish like cod, halibut, or salmon works best. You can also use tilapia or catfish, but they may be more delicate and prone to falling apart.
  • Make sure the fish is fresh: The fresher the fish, the better the flavor will be. Look for fish that is bright-eyed, firm to the touch, and has a mild, briny smell.
  • Don't overcook the fish: Fish cooks quickly, so it's important to not overcook it. Otherwise, it will become dry and tough. Cook the fish until it is just opaque in the center, about 4-5 minutes per side.
  • Use a good quality olive oil: The olive oil will help to flavor the fish and keep it moist. Look for an extra virgin olive oil that has a fruity or peppery flavor.
  • Don't be afraid to experiment with different herbs and spices: The cilantro and lime in this recipe are a classic combination, but you can also try other herbs and spices like basil, oregano, thyme, or paprika.

Conclusion:

Cilantro lime fish is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Serve it with your favorite sides, such as rice, quinoa, or roasted vegetables. Enjoy!

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