Saturday, August 17, 2013
Blackened Tilapia Tacos
Mmmmmm, fish. I love fish! It's really hard to come by in Kentucky. It's certainly not as available to me as it was in Oregon! I mainly buy frozen shrimp, mahi mahi, and tilapia. The hubby and I made a trip to Cincinnati yesterday however, so I was able to pick up some salmon as well. I could eat salmon every day.
So, this recipe changed mid-preparation. I spice-rubbed the fish, and proceeded to make a dressing for a slaw that was supposed to go on the tacos. And the dressing was gross. I tinkered with it, and tinkered with it. Nothing helped. It was nasty. I wasn't about to eat that (the garbage disposal ended up having it for dinner), so I just set out regular taco fixings to go with these. Turned out delish! Fish tacos are one of my favorite dishes, and the blackened tilapia was a nice change from a taco with crunchy fish.
And speaking of that Costco trip, we picked up a ton of tasty proteins for me to cook with! I'm so excited! We stocked up on not just salmon, but shrimp, New York strips, flank steak, thick-cut pork chops, and lamb loin chops. I'll definitely be having some tasty recipes to feature on the blog in the next couple of weeks. Yum!
2 tilapia filets
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp pepper
1 tsp canola oil
6 inch tortillas, warmed
diced avocado, shredded cheddar cheese, salsa, reduced-fat sour cream, chopped cilantro.
1. In a small bowl, combine salt through pepper. Rub mixture on tilapia filets. Let sit for 15 minutes.
2. Heat oil in a medium-size skillet over medium-high heat. When hot, add fish. Cook 2-3 minutes, turn fish over (if fish sticks, it's not ready to be flipped over. Wait a minute, then try flipping again). Cook another 3 minutes, then remove from heat. Flake fish with a fork.
3. Spoon fish into warmed tortilla. Add desired toppings, and serve.