Wednesday, May 23, 2012

Blackened Tilapia Baja Tacos

These tacos have become a fast favorite for dinner (I've made them twice in the last week)!

Blackened Tilapia Baja Tacos

1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
3 Tablespoons fresh lime juice
1 jalapeƱo, seeded and chopped
Salt to taste
1 medium onion, diced
1/4 cup chopped cilantro
1 1/2 teaspoons paprika
1 teaspoon brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/8-1/4 teaspoon ground red pepper (I used 1/8 teaspoon)
4 (6-ounce) tilapia fillets
1 tablespoon canola oil
8 corn tortillas
Avocado, thinly sliced
4 lime wedges

Combine sour cream, mayonnaise, cilantro, lime juice, and jalapeno in a food processor; process until smooth.  Taste and season with salt if needed.

Combine diced onion and cilantro in a small bowl.

Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish.  Heat oil in a large non-stick skillet over medium-high heat.  Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

Warm tortillas.  Divide fish, sliced avocado, cilantro-lime cream, and onion mixture evenly among tortilla.  Serve with lime wedges.

Adapted from Cooking Light

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