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Blackened Tilapia Baja Tacos

 

If I had to choose one food to eat for the rest of my life, it would most definitely be tacos. Soft flour or corn tortillas are the perfect vessel for transporting almost any kind of meat, veggies, beans, or cheese into your mouth. While we may think of tacos as being limited to ground beef, fried fish, or shredded pork, the possibilities really are endless. Popcorn shrimp tacos, roasted veggie tacos, Thai chicken tacos, Korean BBQ tacos... I could go on naming them all day. Basically if it tastes good, it's going to taste AMAZING in rolled in a tortilla. Throw in a side of Mexican rice and black beans, plus a generous squeeze of lime over it all, and I'm one happy chica.

Take fish tacos, for example. They're basically currency in Baja California. Every street vendor and taquería seems to have his or her own recipe, and not all of them are fried. One of our most popular recipes from Cooking Light simply requires blackening the fish with seasoning and sauteing in a cast-iron skillet. Top with the creamy onion mixture, sliced avocado, and, as always, a generous squeeze of lime, and you have both a great twist on taco night and just another example of tacos as the world's most perfect food.