Equipment
Ingredients
- 1/4 c. sour cream
- 2 Tablespoons chopped fresh cilantro
- 1 Tablespoon lime juice
- 1 jalapeno pepper seeded and chopped
- 1/4 c. onion chopped
- 2 teaspoons paprika
- 2 teaspoons brown sugar
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- 4 tilapia fillets about 1 pound
- 1 Tablespoon olive oil
- 8 flour tortillas
- 1/2 avocado peeled and sliced
- Cheese and salsa for topping
Instructions
- In a food processor combine the sour cream, cilantro, lime juice, jalapeno pepper, and onion. Process until smooth. Pour into a small bowl and put in the refrigerator.
- In a separate small bowl combine the paprika, brown sugar, oregano, garlic powder, cumin, red pepper, and black pepper. Stir to combine.
- 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.
- Remove from heat, cut into strips, and serve in a tortilla with sour cream mixture, avocado, and toppings.
Notes
Recipe adapted from Cooking Light Magazine