¡Ay, caramba!

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}