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 minutesminutes
Cook Time 12 minutesminutes
Total Time 32 minutesminutes
Servings 6servings
Baking Temp 400°F
Equipment
Small bowl
Gallon-size zippered bag
Large, rimmed baking sheet
Ingredients
¼cupunsalted butter, melted
¼cupchicken broth
Gratedzest and juice of 2 large lemons
1.5teaspoonsdried dill
1teaspoonminced garlic
2poundsskinless tilapia fillets
2tablespoonsolive oil
126-inchflour tortillas, warmed
1cupshredded lettuce
1cupblack beans, drained and rinsed
½cuppico 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.