Saturday, June 21, 2014
Tis The Season For Fish Tacos
I love fish tacos, but I especially love them when its hot and muggy outside. They're light, refreshing and still filling enough to make a great meal. There are a million ways to make fish tacos, but I love this one that uses blackening seasoning on the tilapia, it adds so much flavor and the fresh slaw gives you so much crunch that you don't miss having the fish fried (too much).
Fresh Blackened Tilapia Tacos
1/4 cup sour cream
2 tbsp. fresh cilantro
3 tbsp. lime juice
1/2 jalapeno pepper (seeded and chopped - add more if you like more heat)
1/2 of a red onion (thinly sliced and soaked in cold water for 30 minutes to take out some of the bite)
2 tbsp. blackening spice (use your favorite, I use this one from The Spice & Tea Exchange)
4 (6-ounce) Tilapia fillets
8 soft flour tortillas (small)
1 sliced avocado
2 limes (cut into wedges for serving)
1 bag coleslaw mix (I use this one from Fresh Express)
Salt & pepper
Combine the sour cream, cilantro, lime juice and jalapeno in the bowl of a food processor and blend until smooth. Sprinkle with a little salt and pepper and combine it with the onions (after draining the water off!) and set aside.
Rub the Tilapia well with the blackening spice, being sure to thoroughly coat it. Heat about 1 tbsp. of vegetable oil in a large cast-iron skillet over medium-high heat. Add fish to pan and cook for 2-3 minutes on each side. Keep an eye on the fish, it cooks very quickly and might not even take that long depending on the thickness of your fillets.
Let the fish cool slightly, then flake apart the fillets and assemble your tacos. Add fish to a tortilla, then top with some of the coleslaw mix, sour cream sauce, avocado and finish with a squeeze of lime.