A couple of weeks ago, as we impatiently awaited the arrival of spring, I almost (almost!) felt like I was sitting at a sunny outdoor café on vacation when we had Blackened Tilapia Baja Tacos from the New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook. As an added bonus, it was easy and super-speedy. We couldn’t have ordered and picked up a pizza as quickly as we prepared these healthy tacos.
In this dish, tongue-tingling blackened tilapia is folded into a warmed corn tortilla with a creamy onion-jalapeno sauce. The taco is topped with sliced avocados.
I blackened the tilapia in a cast-iron grill pan, which I also used to cook the tilapia. I skipped the sugar and salt in the fish seasoning. For the onion topping, I used fat-free plain Greek yogurt and reduced the jalapeno and onions by half. We served the tacos with a tossed side salad and a vegetable.
This recipe is worth saving for Cinco de Mayo!