Ooh la la Papi!
With all this warm weather talk, I needed to find something delicious to go with my springtime
margaritas. This blackened fish taco recipe from
Cooking Light is absolutely to DIE for. Fresh, spicy, and {ahem} healthy, I have made this recipe twice in the past week. The sour cream and cilantro sauce is amaze-a-licious! Try substituting thin sliced chicken breast for the fish. I've even tried it with sirloin!
Enjoy!
Blackened Tilapia Baja Tacos
Ingredients
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
1 tablespoon canola oil
8 (6-inch) corn tortillas
1/2 ripe peeled avocado, thinly sliced
4 lime wedges
Preparation
1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.
{Recipe and image via Cooking Light}
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