Go Back
+ servings

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!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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.
Pin
Print