I was in the mood for something light this week and fish tacos are one of those things that always sounds good to me, add in the cilantro lime sauce and I'm sold.
However, I can tell this recipe is not be from south, seeing a though the seasoning was a little mild for my taste. I think using some store bought blackening seasoning would be just as good and eliminate half of the ingredients. That being said, the seasoning had some potential, I would just double the quantities and maybe add a little cayenne.
However, I can tell this recipe is not be from south, seeing a though the seasoning was a little mild for my taste. I think using some store bought blackening seasoning would be just as good and eliminate half of the ingredients. That being said, the seasoning had some potential, I would just double the quantities and maybe add a little cayenne.
Ingredients
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and chopped
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.
1 jalapeno 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
(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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