We all loved these fish tacos that Emilie made the other night. Here is the recipe she used:
BLACKENED FISH TACOS WITH AVOCADO-CILANTRO SAUCE
- 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
- ¼ teaspoon cayenne pepper
- 2 tablespoons canola oil
- 12 corn tortillas
- ½ red cabbage, sliced thin
- ¼ green cabbage, sliced thin
- ½ medium-sized onion, diced
- ½ cup cilantro
- Juice of 1 lime
- ½ cup sour cream
- 1 ripe avocado, pitted and skinned
- ¼ cup cilantro, chopped
- Juice of 1 lime
- 1 jalapeno, chopped and seeded
- Salt, to taste
- In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your Tilapia fillets, and then rub the seasonings in.
- Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
- Combine all of the Slaw ingredients in a large bowl and mix well.
- Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the Tilapia (a few at a time if you can’t fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
- Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
- Break up the tilapia into 2-3″ pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.
Blackening spices are very fragrant, so turn on your overhead fan while you cook the fish.
Thank you to my friend Julie, who shared the recipe with me. Original site, click here.
- 1 lb. – Medium (41-60 count) Shrimp, peeled and deveined
- 2 TB – Cilantro, finely chopped
- 1 tsp – Chile powder (preferably Ancho)
- Zest from one Lime
- 8 – Fresh corn tortillas
- It’s easiest to use a grill pan with this method. If you don’t have one, soak 8-10 bamboo skewers in water for 30 minutes.
- Toss shrimp in chile powder, cilantro and lime zest. Skewer 5-6 shrimp per bamboo stick, if using.
- Preheat grill to high. (If using a grill pan, preheat it too.)
- Cook shrimp until pink — about 2-3 minutes in grill pan or 4-5 minutes skewered.
- Serve immediately on warmed (lightly grilled) corn tortillas.
- In a small stockpot or Dutch oven, season about 3 quarts of water with quartered lemon, lime or orange; a quartered onion and a TB of black peppercorns (or you can forgo the added ingredients and just use 3 TB salt).
- Bring to a rolling boil.
- Add shrimp; turn off heat and cover tightly for 5 minutes.
- Drain; Rinse with cold water (to stop the cooking process).
- Toss shrimp in chile powder, cilantro and lime zest.
- Serve immediately on warm (lightly grilled or griddled) corn tortillas.
- 1 – Small to medium avocado
- 1 cup – Crema Mexicana -or- substitute ⅔ cup heavy cream w/ ⅓ cup sour cream and 1 tsp salt
- 2 tsp – Lime juice
- 1 tsp – Salt
- 1 TB – Cilantro (optional)
- In a blender or food processor, combine all ingredients until smooth. Cover and refrigerate.