Wednesday, August 22, 2012

Sandwich Week- Day Three- Blackened Tilapia Tacos

Question: Do tacos count as sandwiches?

Answer: Yes.

If you look up synonyms of "taco" on then you will get "sandwich". Granted you also see boiled egg, leftovers, pasta, and tomato soup, but we'll skip those options (where do those even come from?). For today's purposes, tacos are just sandwiches south of the border, agreed?

If you are going to make tacos for your sandwich night, it is a requirement to serve them alongside an ice-cold Mexican beer. Required, you hear me? Unless of course you are expecting a little baby in the next 9 months or are under 21 or are a recovering alcoholic, then I do not suggest the consumption of alcoholic beverages. For the rest of you...

Blackened Tilapia Tacos (adapted from Cooking Light March 2011)
1/8 cup Greek yogurt (or sour cream)
1 tbsp chopped fresh parsley (or cilantro, if that is your thang)
juice from 1/2 lime
1/2 banana pepper, seeded and chopped
1/2 cup thinly sliced white onion
1 tsp paprika
1 tsp brown sugar
1/2 tsp dried oregano
1/2 tsp garlic powder
dash of salt
dash of ground cumin
dash of crushed red pepper flakes
2 6-oz tilapia fillets, thawed if from frozen
1/2 tbsp canola oil
6 corn tortillas
avocado slices and lime wedges, for serving

In the bowl of a food processor, pulse the Greek yogurt, parsley, lime juice and banana pepper until smooth. Mix the sauce with the onion.

Combine the paprika, brown sugar, oregano, garlic, salt, cumin and CRP in a small bowl. Sprinkle over both sides of the tilapia, rubbing in with your fingers to coat.

Heat the oil over medium-high heat in a large skillet. Once hot, add the tilapia, cooking on each side for about 3 minutes, until cooked through.

Heat the tortillas as directed on the package.

Serve the tortillas, topped with the fish, sauce, and avocado slices. Garnish with lime wedges.

Serves 2-3.

No comments:

Post a Comment