Blackened Tilapia Baja Tacos

Photo: Levi Brown; Styling: Thom Driver
Make food truck-style fish tacos at home using fresh tilapia, avocado, cilantro and corn tortillas, and top with a creamy onion-jalapeno mixture for amazing flavor.

Yield:

4 servings (serving size: 2 tacos)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 362
Fat 13.6 g
Satfat 3.1 g
Monofat 6.4 g
Polyfat 2.8 g
Protein 37 g
Carbohydrate 27.1 g
Fiber 4.9 g
Cholesterol 79 mg
Iron 1.5 mg
Sodium 388 mg
Calcium 74 mg

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

March 2011