Sunday, 6 May 2012

Blackened Tilapia Baja Fish Tacos


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.

 Cooking your own food instantly makes it better than if you ordered it at a restaurant. There's so much more satisfaction thanks to the effort that goes into making the food. I took a chance and tried something new in the kitchen. That alone provides a certain instant satisfaction with the recipe. It helped that these tacos tasted awesome. They also looked really pretty!

 I found this recipe on CookingLight's website. I had eaten quite a bit of junk in the days preceding this one, so I really wanted to eat something lighter and healthier. This particular recipe was under reader favorites, so I figured it had to be pretty good. Also, two tacos only have 362 calories. Unlike a lot of fish tacos, the fish isn't fried, making it a lot healthier. This was such a satisfying, light, and healthy meal. I definitely plan to make these tacos a regular addition to my diet!




Blackened Tilapia Baja Tacos
recipe adapted from Cooking Light Magazine


serves 4

Ingredients:
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!

No comments:

Post a Comment