BLACKENED FISH TACOS WITH AVOCADO CILANTRO SAUCE

I come from a household of avid taco lovers.  We consume tacos of a few type not less than twice every week (in fact, we had tacos final night), and each one single week, whilst I ask my brother what I have to make for the blog, he tells me to make tacos.

INGREDIENTS FOR THE BLACKENED FISH: 1.5 lbs tilapia fillets 1 ½ teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon onion powder ½ teaspoon cumin ½ teaspoon salt ½ teaspoon brown sugar 1/4 teaspoon cayenne pepper 2 tablespoons canola oil 12 corn tortillas FOR THE SLAW: ½ red cabbage, sliced thin ¼ inexperienced cabbage, sliced thin ½ medium-sized onion, diced ½ cup cilantro Juice of one lime FOR THE AVOCADO-CILANTRO SAUCE: ½ cup sour cream 1 ripe avocado, pitted and skinned ¼ cup cilantro, chopped Juice of one lime 1 jalapeno, chopped and seeded Salt, to taste INSTRUCTIONS In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the combination over equally facets of your tilapia fillets, after which rub the seasonings in. Combine all of the Avocado-Cilantro Sauce meals in a meals processor or blender. Pulse till well-combined. Combine all of the Slaw meals in a vast bowl and blend well. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, upload within the tilapia (a few at a time in case you can’t fit all of them at once). Cook for 4-5 minutes on every one side, or till the backyard is blackened and the fish flakes aside easily. Remove the fish from the heat, and if desired, warm the corn tortillas within the similar skillet over medium heat, cooking for about 30 seconds on every one side. Break up the tilapia into 2-3″ pieces. Stack the tortillas in twos. Distribute the fish calmly among the 6 units of tortillas, and upper with Slaw and Avocado-Cilantro Sauce. Serve. NOTES Blackening spices are very fragrant, so turn on your overhead fan while you cook the fish.

The basically factor that rivals my family’s love of tacos is their love of fish of any kind.  I’m the strange (wo)man out there, though, simply due to the fact fish often simply ain’t my thang.  I’ll consume sushi, I’ll consume mollusks, and I actually do love crustaceans, but I’m very, very choosy with fish.

A few weeks ago, we had three birthdays in my family– my mom’s, my brother’s, and my aunt’s.  I requested what they needed to celebrate their unique days, and needless to claim they decided on Fish Tacos.

So I decided I’d make a few Blackened Fish Tacos and throw on a few Avocado-Cilantro Sauce, simply due to the fact everything tastes higher with avocado.  I figured I wouldn’t be a vast fan, simply due to the fact uhm, fish.

But I was wrong.  These have been a few of the greatest tacos I’ve ever had!  Am I allowed to assert that with out sounding filled with myself?

THESE WERE SOME OF THE BEST TACOS I’VE EVER HAD.
The fish was so flavorful and spicy, however the warmth was mellowed out through the slaw and creamy avocado dressing.  All collectively it was basically a ton of exceptional tastes and textures, but so faded and appropriate for a hot summer’s day spent through the pool (which, belief me, is precisely how my household spent the remaining of the day).

If you’re a fish taco fan, you’ve got to offer those a try!  Even in case you aren’t, you may be converted to not less than one like I was after which discover your self consuming four of those tacos shamelessly as your household rushes to seize a few earlier than you devour them all.  Or anything like that.

Share this post