I only recently discovered my love for fish tacos. I would never eat them until a few months ago. This had nothing to do with me not liking them and everything to do with me not being willing to try them. I don't know why, but I just would not give them a chance. I finally caved a few months back while eating at one of my favorite Tex-Mex restaurants in Houston (Molinas) with my parents. They order fish tacos every time we go there and I decided it was about time I gave the fish tacos a try. I now order them every time I eat at Molinas. I'm totally hooked. Since I had never liked fish tacos, I had never attempted to make them, so it was obviously time that I attempt making my own.
Blackened Tilapia Baja Tacos
recipe adapted from Cooking Light Magazine
1/4 cup reduced fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 chopped jalapeno pepper (keep the seeds if you like it hot, ditch them if you don't)
1 cup thinly sliced white onion
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
1 tablespoon vegetable oil
8 (6-inch) corn tortillas
1 avocado, peeled and thinly sliced
4 lime wedges
Combine sour cream, cilantro, lime juice, and jalapeno in a food processor and process until smooth. Combine the jalapeno sauce and onion slices in a bowl.
Combine paprika, brown sugar, oregano, garlic powder, salt, cumin, and red pepper. Sprinkle this mixture evenly over the tilapia fillets.
Heat the oil in a large non-stick pan over medium-high heat. Place fish in the pan and cook for about 3 minutes on each side.
Warm tortillas according to their package directions. Divide the fish, onion mixture, and avocado slices evenly among the tortillas. Serve with lime wedges and enjoy!