Serves 8


  • 1 pound thin fish fillets
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cumin
  • 2 tsp. vegetable oil
  • 2 cups shredded lettuce
  • 1 avocado, diced
  • 1/3 cup chopped cilantro
  • 1 Tbsp. lime juice
  • 2 tsp. olive oil
  • 8 corn tortillas
  • Salsa


    Total time: 20 minutes

    Coat fish fillets with salt and cumin. In a large nonstick skillet, heat vegetable oil over medium heat. Add fish; cook until just cooked through, turning once, 5 to 7 minutes. Meanwhile, in a medium bowl, toss lettuce, avocado, cilantro, lime juice, and olive oil. Transfer cooked fish to plate and break into chunks. Fill warmed corn tortillas with lettuce mixture and fish. Top with salsa of your choice, if desired.

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