Thanks so much to Sheryl for sending me this yummy recipe! We love Mexican in our house, every week we have ‘taco tuesday’ (and sometimes ‘taco thursday’) so I’m always looking for some fun variations to change it up. Not to mention I try to get a weekly serving of fish in my family’s bellies but that’s easier said than done. Disguising it with cheese, cilantro slaw & avocados is a very good thing.
I made a few tweaks to the recipe and ended up making my own blackening seasoning since I couldn’t find it in the store. (you might be surprised that you already have everything in your spice rack) Here’s how you can make it, lucky me I always save my empty spice bottles for tiny craft supplies like beads. (:
- 2 tsp ground paprika
- 4 tsp dried leaf thyme
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp granulated sugar
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp cayenne pepper, or to your taste
- 1 tsp oregano
- 3/4 tsp cumin
- 1/2 tsp nutmeg
Blackened Fish Tacos:
Tilapia fillets, (very mild fish, good for kids) flour tortillas, blackening seasoning, avocados (sliced), shredded cheese.
1 package shredded cole slaw, 3/4 light mayo, 1 cup chopped cilantro, 1/2 tsp salt, 1 tsp minced garlic & juice of 1 lime
Preheat oven to 400, rinse & pat dry your Tilapia filets & then season well with your blackening seasoning. Bake until flaking & golden, about 15 min.While fish is baking make your slaw & slice your avocados. For the slaw just combine all ingredients until well mixed. Flake the fish apart and place in serving dish along with all the other toppings.
If you have a little one who can’t quite handle a taco yet like Sam you can do what I do and turn everything into a quesadilla. In a skillet over med high heat add a little butter, then place your tortilla in the skillet & top half of it with flaked fish & cheese. Fold over and press with spatula, flip. Cut into quarters and guess what, you just got your kid to eat fish. Hooray!(sorry these pics are sub-par, I took them pre-Christmas new camera. Now I’m spoiled.)