Lemon and Dill Fish Tacos
These Lemon and Dill Fish Tacos have a great flavor combination of garlic, lemon and dill. Enjoy them for a quick weeknight meal!
Servings 6 servings
Baking Temp 400°F
Equipment
- Small bowl
- Gallon-size zippered bag
- Large, rimmed baking sheet
Ingredients
- ¼ cup unsalted butter, melted
- ¼ cup chicken broth
- Grated zest and juice of 2 large lemons
- 1.5 teaspoons dried dill
- 1 teaspoon minced garlic
- 2 pounds skinless tilapia fillets
- 2 tablespoons olive oil
- 12 6-inch flour tortillas, warmed
- 1 cup shredded lettuce
- 1 cup black beans, drained and rinsed
- ½ cup pico de gallo
Instructions
To make the tacos
- In a small bowl, whisk together melted butter, chicken broth, lemon zest, lemon juice, dill and garlic.
- Place marinade mixture and tilapia fillets in a gallon-size bag. Transfer to refrigerator to marinate of 15 minutes.
- Preheat oven to 400°F. Drizzle olive oil over a rimmed baking sheet. Transfer baking sheet to oven while it preheats.
- Once oven is preheated, remove baking sheet from oven, add fillets and return to oven. Bake 12-14 minutes, until fish is flaky and lightly crisped on the edges. Remove from oven and chop into chunks.
- Arrange tortillas on a work surface. Evenly divide fish, lettuce, beans, and pico de gallo among tortillas. Serve immediately.
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