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 jalapeño, 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

Tilapia with Lemon Vinaigrette

This was surprisingly delicious and full of yummy flavors that complemented each other very well!

Tilapia with Lemon Vinaigrette

8 tablespoons extra-virgin olive oil

1 small yellow onion, diced

1 large head radicchio, coarsely chopped

1 (15-ounce) can cannellini beans, drained and rinsed

1/3 cup vegetable broth (I used water)

Salt and freshly ground black pepper

4 (5 to 6-ounce) tilapia fillets

All-purpose flour, for dredging

Lemon Vinaigrette, recipe follows

Heat 2 tablespoons of oil in a heavy large skillet over medium heat.  Add the onions and sauté until golden brown.  Add the radicchio and sauté until wilted, about 5 minutes.  Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes.  Season the radicchio mixture to taste, with salt and pepper.

Meanwhile, heat 3 tablespoons oil in a 14-inch (or two smaller) nonstick frying pan over medium-high heat.  Sprinkle the fillets with salt and pepper.  Dredge the fillets in flour to coat completely.  Shake of the excess flour and fry 2 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets.  Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette

1/4 cup fresh lemon juice

1/4 cup lightly packed fresh Italian parsley leaves

2 cloves garlic

2 teaspoons finely grated lemon zest

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt and pepper in a blender.  With the machine running, gradually blend in the oil.  Season the vinaigrette, to taste, with more salt and pepper.

Recipe adapted slightly from Giada De Laurentiis

Broiled Tilapia with Thai Coconut-Curry Sauce

I love the flavors in this dish!

Broiled Tilapia with Thai Coconut-Curry Sauce

1 teaspoon dark sesame oil, divided

2 teaspoons minced peeled fresh ginger

2 garlic cloves, minced

1 cup finely chopped red bell pepper

1 cup chopped green onions

1 teaspoon curry powder

2 teaspoons red curry paste

1/2 teaspoon ground cumin

4 teaspoons low-sodium soy sauce

1 tablespoon brown sugar

1/2 teaspoon salt, divided

1 (14-ounce) can coconut milk

1 tablespoons fresh cilantro

4 (6-ounce) tilapia fillets

Cooking spray

Limes wedges

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.  Add ginger and garlic; cook 1 minute.  Add pepper and onions; cook 1 minute.  Stir in curry powder, curry paste, and cumin; cook 1 minute.  Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil).  Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt.  Place fish on a baking sheet coated with cooking spray.  Broil 7 minutes or until fish flakes easily when tested with a fork.  Serve fish with sauce, jasmine rice, and lime wedges.

Recipe from Cooking Light

Fish Tacos

I love these tacos!  They make me and my mouth happy!

Fish Tacos

Beer Batter

1 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup beer

White Sauce

1/2 cup mayonnaise

1/2 cup plain yogurt

1 lime, juiced

1/2 jalapeno pepper, seeded and minced

1 teaspoon minced capers

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon dried dill weed

1/2-1 teaspoon ground cayenne pepper

1 quart oil for frying

1 pound cod fillets, cut into 2 to 3 ounce portions

Corn tortillas

Cabbage, finely shredded (I like to use red cabbage to add color)

To make beer batter:  In a large bowl, combine flour, cornstarch, baking powder, and salt.  Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

To make the white sauce:  In a medium bowl, mix together yogurt and mayonnaise.  Gradually stir in fresh lime juice until consistency is slightly runny.  Season with jalapeño, capers, oregano, cumin, dill, and cayenne.

Heat oil in deep-fryer to 375 degrees.

Dust fish pieces lightly with flour.  Dip into beer batter, and fry until crisp and golden brown.  Drain on paper towel and lightly salt. 

Heat corn tortillas on skillet (I like to butter one side of the tortilla and heat that side first) and keep warm. 

Place fried fish in tortilla, top with shredded cabbage and white sauce, eat and eat again and maybe again!

Adapted from Alllrecipes