Cilantro is a key ingredient in creating great flavor in a lot of Mexican dishes. Check out some cilantro facts and an easy recipe for Sweet Lime Fish Tacos!

1. May - September
Look for hardy, bright green stems that are not
wilted on brown.
CILANTRO
Trim ends, remove wilted leaves & place in a jar
filled with 1 inch of water. Tightly cover with lid
or upside-down zip-close bag & rubber band.
Store in fridge up to 2-3 weeks. To freeze, finely
mince fresh herbs & spread evenly in an ice cube
tray. Lightly cover herbs with canola oil & freeze
overnight. Transfer frozen cubes to a zip-close
bag and store up to 6 months.
www.onieproject.org
This material was funded by USDA’s Supplemental Nutrition Assistance Program [SNAP]. To find out more, call your local
Department of Human Services (DHS) Office at 1.866.411.1877. This institution is an equal opportunity provider and employer.
In Season
How to Select
How to Store
May - September
Look for hardy, bright green stems that are not
wilted on brown.
CILANTRO
Trim ends, remove wilted leaves & place in a jar
filled with 1 inch of water. Tightly cover with lid
or upside-down zip-close bag & rubber band.
Store in fridge up to 2-3 weeks. To freeze, finely
mince fresh herbs & spread evenly in an ice cube
tray. Lightly cover herbs with canola oil & freeze
overnight. Transfer frozen cubes to a zip-close
bag and store up to 6 months.
www.onieproject.org
This material was funded by USDA’s Supplemental Nutrition Assistance Program [SNAP]. To find out more, call your local
Department of Human Services (DHS) Office at 1.866.411.1877. This institution is an equal opportunity provider and employer.
In Season
How to Select
How to Store

2. Recipe: Sweet Lime Fish Tacos
1. To make Pico de Gallo, mix all ingredients
in a bowl. Cover & refrigerate.
2. In a small bowl, mix lime juice, 1 Tbsp oil,
honey, 1/2 tsp pepper & garlic. Place fish in
mixture and coat to marinade.
3. When ready to cook, mix flour & remaining
pepper on a plate. Remove fish from marinade & lightly coat with flour
on both sides.
4. In a medium skillet, heat remaining oil over medium-high. Add fish &
cook 3-4 minutes per side, or until fish flakes with a fork.
5. Place fish in tortillas & top with Pico de Gallo & lime juice.
• 1 medium tomato,
chopped
• 1 small red onion, finely
diced
• 1 medium jalapeño,
chopped
• 1 Tbsp fresh cilantro, minced
• 1/2 tsp pepper
• 2 Tbsp lime juice
Ingredients:
Preparation:
4Servings:
Est. Time: 25 min
Nutrition Facts
Serving size: 1 taco (235g)
Servings Per Recipe 4
Amount Per Serving
Calories 317
Total Fat 10g
Saturated Fat 2g
Trans Fats 0g
Cholesterol 57mg
Sodium 74mg
Total Carbohydrate 33g
Dietary Fiber 4g
Sugars 9g
Protein 27g
Vitamin A 6% Vitamin C 20%
Calcium 4% Iron 10%
*Percent Daily Values is based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorie needs
Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2300mg 2300mg
Total Carbohydrate 300g 375g
Fiber 25g 30g
Calories per gram
Fat 9 • Carbohydrates 4 • Protein 4
% Daily Value
Calories from Fat 88
15%
10%
20%
4%
10%
20%
Pico De Gallo:
Tacos:
• 2 Tbsp lime juice
• 2 Tbsp olive oil, divided
• 1 1/2 Tbsp honey
• 1 tsp pepper, divided
• 2 cloves garlic, minced
• 4 (4 oz) tilapia fillets
• 1/2 cup whole-wheat flour
• 4 corn tortillas
Cooking Video @ www.onieproject.org
Recipe: Sweet Lime Fish Tacos
1. To make Pico de Gallo, mix all ingredients
in a bowl. Cover & refrigerate.
2. In a small bowl, mix lime juice, 1 Tbsp oil,
honey, 1/2 tsp pepper & garlic. Place fish in
mixture and coat to marinade.
3. When ready to cook, mix flour & remaining
pepper on a plate. Remove fish from marinade & lightly coat with flour
on both sides.
4. In a medium skillet, heat remaining oil over medium-high. Add fish &
cook 3-4 minutes per side, or until fish flakes with a fork.
5. Place fish in tortillas & top with Pico de Gallo & lime juice.
• 1 medium tomato,
chopped
• 1 small red onion, finely
diced
• 1 medium jalapeño,
chopped
• 1 Tbsp fresh cilantro, minced
• 1/2 tsp pepper
• 2 Tbsp lime juice
Ingredients:
Preparation:
4Servings:
Est. Time: 25 min
Nutrition Facts
Serving size: 1 taco (235g)
Servings Per Recipe 4
Amount Per Serving
Calories 317
Total Fat 10g
Saturated Fat 2g
Trans Fats 0g
Cholesterol 57mg
Sodium 74mg
Total Carbohydrate 33g
Dietary Fiber 4g
Sugars 9g
Protein 27g
Vitamin A 6% Vitamin C 20%
Calcium 4% Iron 10%
*Percent Daily Values is based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorie needs
Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2300mg 2300mg
Total Carbohydrate 300g 375g
Fiber 25g 30g
Calories per gram
Fat 9 • Carbohydrates 4 • Protein 4
% Daily Value
Calories from Fat 88
15%
10%
20%
4%
10%
20%
Pico De Gallo:
Tacos:
• 2 Tbsp lime juice
• 2 Tbsp olive oil, divided
• 1 1/2 Tbsp honey
• 1 tsp pepper, divided
• 2 cloves garlic, minced
• 4 (4 oz) tilapia fillets
• 1/2 cup whole-wheat flour
• 4 corn tortillas
Cooking Video @ www.onieproject.org