Tangy Cilantro Lime Fish Tacos. Easy breezy. Tasty too. Easy marinade serves a dual purpose, giving gusto to corn and black bean salsa.
Tangy Cilantro Lime Fish Tacos come to life via a delicious tangy marinade that serves as the dressing for corn and black bean salsa. Easy enough to prepare on a busy weeknight using minimal ingredients. You have choices with this dish, fresh or frozen tilapia work well just be mindful to pat dry fish throughly. As for cooking bake in the oven or take them outside to grill.
Having limited access to a grill I opt to bake. Here we have choices as well. Draining the excess marinade from the fish before baking produces a drier consistency. Please don’t mistake drier for “dried out” as your fish will still be flaky and tender. The other option is to bake the fish in the marinade producing a “wetter” overall effect. When cooked you can leave fillets whole or break them apart into chunks. I opt for the latter as it is easier to distribute in the tortilla.
The wonderfully crunchy texture imparted with corn and black bean salsa provides a wonderful contrast for the moist and tender fish. Lime juice, cilantro, and scallions provide the tang that will have you oohing and aahing with each delightful bite.