Lemongrass-Lime Fish Tacos (Tacos de poisson à la citronnelle et au citron vert)
Tacos de poisson à la citronnelle et au citron vert, or Lemongrass-Lime Fish Tacos, are a delightful fusion of Malagasy and Mexican flavors. The fragrant lemongrass and zesty lime add a refreshing twist to the classic fish taco, making it a perfect dish for a light and flavorful meal.
Ingredients
- 1 lb white fish fillets, such as cod or tilapia
- 2 lemongrass stalks, finely chopped
- 2 cloves garlic, minced
- 1 red chili, finely chopped
- Juice of 2 limes
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1/4 cup chopped cilantro
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
Instructions
- In a bowl, mix together the lemongrass, garlic, red chili, lime juice, fish sauce, soy sauce, and brown sugar to make the marinade.
- Add the fish fillets to the marinade, making sure they are well coated. Let them marinate for 10 minutes.
- Heat a non-stick pan over medium heat. Cook the fish fillets for 3-4 minutes on each side, or until they are cooked through.
- Warm the corn tortillas in a dry pan or in the oven.
- Assemble the tacos by placing a portion of the cooked fish on each tortilla, then topping with shredded cabbage, sliced avocado, and chopped cilantro.
- Serve the tacos with lime wedges on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 10g
Supplies
Non-stick pan Bowl Tongs Knife Cutting board
Tools
Lime squeezer Measuring spoons
Serving suggestions
Serve the Lemongrass-Lime Fish Tacos with a side of black beans and a refreshing cucumber salad.
Tips & tricks
For an extra kick of flavor, add a dollop of spicy mayo or a sprinkle of chopped peanuts on top of the tacos.
Cost
$15