Blackened Tilapia Baja Tacos

While looking through one of my older issues of Cooking Light I came across a recipe for fish tacos. My husband has tried to get me to eat fish tacos several times and I’ve refused because they just haven’t looked like something I would eat. However, after reading through the ingredients, I was sold on the idea of the blackened tilapia.

Getting the dry rub together was easy. It was a nice red color and smelled sweet and spicy. I liked the addition of lime juice and avocado to these tacos. The fish cooked easily and was a pretty deep red color. It tasted amazing, especially paired with the jalapeno sauce, avocado, and cheese. My husband and I really enjoyed these fish tacos and will be having them again soon. I love finding new ways to eat fish!

Blackened Tilapia Baja Tacos (adapted from Cooking Light)
1/4 c. low fat sour cream
2 T. chopped fresh cilantro
1 T. lime juice
1 jalapeno pepper, seeded and chopped
1/2 c. onion, chopped
2 t. paprika
1 t. brown sugar
1 t. oregano
1 t. garlic powder
1 t. ground cumin
1 t. black pepper
1/4 . red pepper
4 tilapia fillets
1 T. olive oil
8 flour tortillas
1/2 avocado, peeled and sliced
Cheese and salsa for topping

1. In a food processor combine the sour cream, cilantro, lime juice, and jalapeno pepper. Process until smooth. Pour into a small bowl and add the onion. Stir and put in the refrigerator.

2. In a separate small bowl combine the paprika, brown sugar, oregano, garlic powder, cumin, red pepper, and black pepper. Stir to combine.

3. Heat the olive oil in a large skillet. Cover the tilapia fillets with the paprika mixture pressing into the fish to cover. Add the fish to the pan and cook 3-4 minutes on each side.

4. Remove from heat, cut into strips, and serve in a tortilla with sour cream mixture, avocado, and toppings.