Sunday, February 27, 2011

Fish Tacos

Hello, friends! I apologize for being MIA! I recently started a second job two-three nights a week, in addition to taking a class one night, and just trying to make it through the week I've had little energy for cooking. Fortunately the freezer was stocked with leftovers and I had lots of fresh fruits and veggies to snack on. This weekend I had a chance to get caught up on some of my magazine reading and decided to make some things in recent editions. This recipe for fish tacos is in the March 2011 copy of Cooking Light - it was delish!

Blackened Tilapia Baja Tacos
1/4 C reduced-fat sour cream
2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice
1 jalapeno pepper, seeded & chopped (I used pickled jalapeno)
1 C thinly sliced white onion (I used 1/4 C yellow onion)
1 1/2 tsp paprika
1 1/2 tsp brown sugar
1 tsp dried oregano
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground red pepper (I used Cayenne)
4 (6 ounce) tilapia fillets (I used 2 for 2 people)
1 Tbsp canola oil
8 (6 inch) corn tortillas
1/2 ripe avocado, thinly sliced
4 lime wedges (I omitted)

I added the following:
1/4 red bell pepper thinly sliced
1 C shredded cabbage 

Combine first 4 ingredients in a food processor or blender, process until smooth. Combine sauce and onion in a small bowl.

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.

Warm tortillas according to package directions. Divide fish, onion mixture, avocado, and red pepper, and cabbage (if desired) evenly among tortillas. Serve with lime wedges.