If it weren't for the mild winter we've experienced, right around now would mark the time of year when I start really craving a beach vacation. Actually, scratch that, I am still craving one! Despite my best efforts to escape for President's Day weekend, the $800 flights to Florida just didn't seem all that logical, leaving me with culinary escape as my best option.
No food screams "island" to me quite like fish tacos so I decided to bring back a recently discovered favorite, blackened baja tacos. Last September I took a trip to California, starting in the South and making my way up to the San Francisco area. One culinary dream I envisioned was eating the best fish tacos of my life, however sadly that remained just a dream, especially because I found this recipe right before I left.
The recipe (Adapted from Cooking Light):
1/4 cup fat-free sour cream or 0% Plain Greek Yogurt
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 (I made 2 fillets with this quantity of seasoning and had a bit of leftover that I keep around for chicken)
Handful of red or green cabbage
6-inch corn tortillas
1/2 ripe peeled avocado, thinly sliced
4 lime wedges
Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl. Scale the quantity of sour cream up or down depending on desired level of "kick".
Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish and press in. Heat skillet over medium-high heat and coat with cooking spray. Add fish to pan and cook approximately 3 minutes on each side or to desired level of doneness.
Warm tortillas and top with fish, avocado, cabbage and jalapeño sauce. And with that, escape to the tropics!
The recipe (Adapted from Cooking Light):
1/4 cup fat-free sour cream or 0% Plain Greek Yogurt
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 (I made 2 fillets with this quantity of seasoning and had a bit of leftover that I keep around for chicken)
Handful of red or green cabbage
6-inch corn tortillas
1/2 ripe peeled avocado, thinly sliced
4 lime wedges
Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl. Scale the quantity of sour cream up or down depending on desired level of "kick".
Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish and press in. Heat skillet over medium-high heat and coat with cooking spray. Add fish to pan and cook approximately 3 minutes on each side or to desired level of doneness.
Warm tortillas and top with fish, avocado, cabbage and jalapeño sauce. And with that, escape to the tropics!
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