I make these (or some variation of them) all the time. I love the tip from a couple other reviewers about soaking the onions. Sometimes I do it with green cabbage instead of onions, sometimes I do a mix of both. I always add a touch of salt in the food processor to the sour cream mix, it really brings out the flavor. Sometimes I use two jalepenos, sometimes I use greek yogurt, sometimes I don't have a lime… It's always delicious. We have topped with pico, or grilled zucchini/squash. We've also topped with red cabbage (if i'm not doing my slaw mix with cabbage already). It all depends on what we have in the refrigerator. The fish seasoning is perfection.
Blackened Tilapia Baja Tacos
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- Calories: 362
- Fat: 13.6g
- Saturated fat: 3.1g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 2.8g
- Protein: 37g
- Carbohydrate: 27.1g
- Fiber: 4.9g
- Cholesterol: 79mg
- Iron: 1.5mg
- Sodium: 388mg
- Calcium: 74mg
- 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
- 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.
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