Blackened Tilapia Baja Tacos

D was surprised when I came home from Aldi with a frozen pack of Tilapia for ~$5.50 for 24 oz. Especially since the Kroghetto was having a sale on 12oz for $4.39.

And the Aldi pieces stayed together a little better (he hates cooking tilapia for this reason so we rarely have it).

Anyway, the recipe came together very fast because I barely sat down and he said it was ready. The sauce was very good. And because the onions were sliced in the sauce I could pick them out easily (I'm don't like raw onions). There was a lot of fish, so no lettuce/cabbage filler, although you could put it in there if you so pleased.

D thought it needed a little more flavor. I liked it. The next time I have a craving for fish tacos and go with this recipe, I'm sure he'll add a little more heat.

We had with Simple Black Beans.

Blackened Tilapia Baja Tacos

YIELD: 4 servings (serving size: 2 tacos)
TOTAL:20 Minutes
COURSE: Main Dishes

Ingredients
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

Preparation
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.

Nutritional Information
Calories: 362; Fat: 13.6g ;Saturated fat: 3.1g; Monounsaturated fat: 6.4g; Polyunsaturated fat: 2.8g; Protein: 37g; Carbohydrate: 27.1g; Fiber: 4.9g; Cholesterol: 79mg; Iron: 1.5mg; Sodium: 388mg; Calcium: 74mg

Cooking Light MARCH 2011