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30 September 2011

Dishes with Dee: Blackened Tilapia Baja Tacos

With fall quickly approaching, I wanted to get in one more fresh summertime meal.
Enter: Blackened Tilapia Baja Tacos.

Jeff and I eat a lot of seafood.  Our Fish to Chicken ratio is probably 8:3.

Flipping through my Cooking Light magazine last month, they had a segment on "Eat more fish this month!"  Which is what inspired me to make these.

So here's what ya need:


  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh cilantro (Obviously I used more)
  • 2 tablespoons fresh lime juice
  • jalapeƱo 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 (Cayenne)
  • (6-ounce) tilapia fillets
  • 1 tablespoon canola oil
  • (6-inch) corn tortilla
  • 1/2 ripe peeled avocado, thinly sliced

  •                  
  • Additional: (I added a corn and tomato salsa for extra flavor)
  • 1 cup frozen corn kernels, thawed
  • 1 cup tomato, chopped
  • 1/2 cup onion chopped
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro, coarsely chopped.

And here's what ya do:

1. Combine the paprika, brown sugar, oregano, garlic powder, salt, cumin, and cayenne in a shallow dish.  Dredge the fish through the mixture and put in the refrigerator to set for about 25-20 minutes.

2. Heat a dash of oil in a pan.  Add corn and sprinkle with salt, pepper, and chili powder.  Stirring occasionally, leave on heat until they begin to brown.  I like them to have a little crisp, so I let these suckers go while I made the mixture for the onion.
   
3.  The recipe on cooking light calls for a food processor for the next step, but I don't own one, so I ignored it and just combined the ingredients:
Combine sour cream, cilantro, lime juice, and jalapeno in a medium bowl and stir.  Then add the onion to the "sauce" and set aside.

Yo corn is probably done!  And take those swimmers out of the fridge!  You don't want them to be cold when you cook them.

4. Combine corn, tomato, chopped onion, cilantro, and lime juice in a bowl.  Mix loosely to get this:




5.  Heat oil in a large skillet.  Add fish and cook until done.  About 3 minutes on each side.

6. Warm tortillas according to package directions.
** Note:  Ya gots ta heat the tortillas up thoroughly.  Corn tortillas tend to be a bit meal-y if you leave them too cool.   



7.  Divide up all the ingredients and build ya self a taco, girl!



These were delish.  And a lot more filling than I expected.

Go make some!

P.S. I know a few of you don't like fish.  I bet you could make these just as easily with chicken.  
Pound out the chicken to about 1 inch thickness and then season with the same stuff, cook in a skillet and then shred it. 

But I still think if you don't like fish its because you haven't had it since mommy made you take "two more bites" before you could get down from the table all those years ago.  

Suck it up and try it.

CLICK HERE for the real recipe from Cooking Light

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