Blackened Baja Tilapia Tacos
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 525.1
- Total Fat: 20.1 g
- Cholesterol: 52.9 mg
- Sodium: 1,123.7 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 11.1 g
- Protein: 52.1 g
IntroductionThis delicious fish taco recipe is an absolute staple in our house, and it's low in calories, as well as gluten-free for anybody who wants to avoid inflammation. It's a perfect quick meal that tastes amazing because of the crusty char on the fish. This delicious fish taco recipe is an absolute staple in our house, and it's low in calories, as well as gluten-free for anybody who wants to avoid inflammation. It's a perfect quick meal that tastes amazing because of the crusty char on the fish.
1 tbsp Sour Cream, reduced fat
2 tsp Garlic powder
3 tsp Paprika
1 fruit without skin and seeds Avocados, California (Haas)
4 tortilla, medium (approx 6" dia) Corn Tortillas
1 tsp Kosher Salt
1 tsp Cumin (ground)
2 tsp Dried Oregano
4 serving Tilapia-Kirkland Signature Frozen Tilapia Loins (4 oz)
0.50 tsp Cayenne Pepper (Ground)
2 oz Pico de Gallo
2 tsp unpacked Brown Sugar
Don't worry too much about the fish getting too black. I swear it tastes amazing. Usually, your pan is going to be too small for all 4 filets, so I suggest doing them in two filet rounds. The second round will almost always turn out more charred and delicious. Try topping with sriracha or a creamy sriracha mayo for a sweet kick to round out the flavors.
While the fish is cooking, use another burner to add some char to the tortillas. Once the fish is finished cooking, move to a plate to use two forks to tear the fish up and mix in all the crunchy, blackened bits for maximum flavor distribution. Dress tacos as desired, but red cabbage, avocado, and sriracha are highly recommended.
Side with some seasoned rice for a full meal!
Serving Size: Makes 4 tacos (and some leftover fish)