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.
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
How to Make It
Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
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.
Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.
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I made this last night for dinner and we loved it. I like the seasoning blend for the fish very tasty. I did not have fresh cilantro so I didn't make the sauce just used the sour cream. I loved the avocado but the hubby did not. I will make this one again.
Here in the Schmeegal household, onions are a main staple. We eat them at every meal and even use them in our aromatherapy session (to combat the awful Missouri allergy season(S!) ;) We just toe, toe, totallay love this recipe...not just because of the onion, either!!! All of the flavors are amazing...of course we add extra onion, and we use a carved out, grilled onion instead of corn tortilla (delish!) but other than that, we follow the recipe to a T. :)
The only real change I made was to grill the tilapia. Good heat that lingered even after we finished the meal. Hubby usually complains when we have fish for dinner. Tonight he did not. Will make again. I might sub out the onion and use some angel hair cabbage instead.
DELICIOUS! The spice on the fish is perfect and the onion mixture is so tasty. My 5 year old daughter coudn't get enough, although I did use green salsa in her portion rather than the the onion mixture. I stuck to the recipe as written. I would make this on a weekday or for a special occassion. I made is with a boxed Mexican rice mix and a salad of field greens, avocado, oranges, and jicama with an orange vinegrette. I can't remember the last time I had something this good. My husband said this is the best meal he has had in a while, even from a restaurant. Can't wait to make it for company!
I made this with one pound of fresh halibut instead of tilapia. The halibut was a bit expensive at $25/lb at whole foods, but it just came into season and it was fresh wild caught halibut and it was really good. I also used only half of a jalapeno instead of a whole one in the jalapeno sauce. The sauce could have been spicier, so I will probably use a whole or 3/4 of the jalapeno next time I make this. I don't use white onion much and it seemed very mild. I don't normally like to eat uncooked onion, but this was great. Overall, I loved the combination of flavors and the spice rub on the fish. I would definitely make this again in the future.
This was good. We followed the recipe exactly & didn't have any problems. Maybe not the best fish tacos I've ever had, but good. We're getting spoiled, as we've made some CL recipes that were phenomenal. This isn't in that category, but I really can't think of any complaints with the recipe & we'll make it again.
Superfast and very easy. Made to recipe except held the sliced onion in some cold water while prepping the rest of the meal, then drained before mixing with jalapeno sauce. Nice spice rub for fish and good combo of flavors & textures in the taco. Served with some red refried beans & chiles and a bit more sliced jalapeno and scallion to taste. Very good.
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