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.
“And hand in hand, on the edge of the sand, They danced by the light of the moon.” – Edward Lear, The Owl and the Pussycat
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Cream of Mushroom (Regular or 98% Fat Free)
1/2 cup milk
1 cup Birds Eye® Sweet Garden Peas
2 tablespoons chopped pimientos (I don’t like pimientos personally so I don’t use them)
2 cans (about 6 ounces each) tuna, drained
2 cups medium egg noodles, cooked and drained (I prefer the spiral noodles)
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
- Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.
- Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
- Bake for 5 minutes or until the bread crumb mixture is golden brown.
“It’s such a happiness when good people get together.” –Jane Austen, Emma
Recipe source: Allrecipes.
- 1/2 cup butter, divided
- 1 (8 ounce) package uncooked medium egg noodles
- 1/2 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 8 ounces button mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups milk
- salt and pepper to taste
- 2 (6 ounce) cans tuna, drained and flaked
- 1 cup frozen peas, thawed
- 3 tablespoons bread crumbs
- 2 tablespoons butter, melted
- 1 cup shredded Cheddar cheese
- Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
- Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
- Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
- Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
- Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
This was a favorite comfort food of mine growing up. I got this recipe from Grandma Milne. The noodles used to be called ‘skroodles’ but are just spiral shaped noodles.
1 pkg 7 oz skroodles (spiral noodles); 1 cup chopped onion; 1/2 cup chopped green pepper; 4-5 Tablespoons margarine; 4 Tablespoons flour; 2 1/2 cups milk; 2 small cans cream of chicken soup; 1/3 cup chopped pimento (optional); 2 small cans tuna (rinsed and flaked).
Cook skroodles for 12 minutes in boiling, lightly salted water. Fry onions and peppers in margarine until tender. Add flour and blend. Add milk gradually to make a roux. Cook over low heat until mixture thickens. Stir constantly. Stir in chicken soup. Add pimiento and tuna. When hot, pour into bowls and serve or pour into a greased casserole dish and place strips of Velveeta cheese on top. Bake for 30 minutes at 350 degrees.