I may, from time to time, post some of my favorite recipes. These are my go-to, tried and true recipes, that I have made many times. If I share them here, they are fabulous!
One of my favorites is this Blackened Baja Fish Taco recipe from Cooking Light. My family loves this recipe and it’s super fast. I make a large batch of the spices and store them in a jar for convenience. I’ve already done the math, so if you want my measurements, just let me know. It’s makes about 1 1/2 cups. I’ve copied the recipe here, but if you like, you can go to www.myrecipes.com and get it there. They also have the nutritional information. You can email it, print it, or share it from their site.
Blackened Tilapia Baja Tacos
Make truck-style fish tacos at home using fresh tilapia, avocado, cilantro and corn tortillas, and top with a creamy onion-jalapeno mixture for amazing flavor.
Cooking Light MARCH 2011
- Yield: 4 servings (serving size: 2 tacos)
- Total:20 Minutes
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeño pepper, seeded and chopped
- 1 cup thinly sliced white onion
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 (6-ounce) tilapia fillets
- 1 tablespoon canola oil
- 8 (6-inch) corn tortillas
- 1/2 ripe peeled avocado, thinly sliced
- 4 lime wedges
1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
2. 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.
3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.