This summer, when Joey and I visited Wisconsin, we found out that we’d be taking part in a fish boil right off of Lake Michigan, and while Joey was excited at the prospect of some fresh fish, I found myself hoping for some good side dishes.
I just don’t like fish.
Unless you deep fry it (or it’s shellfish. I love me some shellfish.), you can normally count me out on eating any kind of fish, and even if it’s fried, it often depends on how much you manage to hide the fish flavor before I’ll enjoy my dinner (don’t tell Adam Strunk).
I’m not sure what it is about it, but fish just makes me wrinkle up my nose.
So that’s why, when I tell you that I have a recipe for fish tacos this week, you should sit up and take notice that this is actually pretty good, because I liked it, and it wasn’t made in a fryer.
This week’s recipe comes from the March 2011 issue of Cooking Light Magazine, and it’s one I not only clipped for my recipe box but also one I’ve made several times. I’ve made a few changes (there’s some weird jalapeno sauce they made to go with it that I didn’t care for when I tried it), so what’s worked for me is below. Also, if you’re nervous about cooking fish like I normally am, I can say with confidence that this is super easy.
Blackened Tilapia Baja Tacos
Ingredients
- 1 and 1/2 teaspoons paprika
- 1 and 1/2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 4, 6- ounce tilapia fillets
- 1 tablespoon canola oil
- 8, 6- inch corn tortillas
- crunchy taco shells or tortilla chips
- 1 ripe peeled avocado thinly sliced
Instructions
- Combine the paprika, brown sugar, oregano, garlic powder, salt, cumin and red
- pepper on a plate and dredge the fish fillets in the spice mixture.
- Heat the oil in a skillet over medium-high heat. Add the fish to the pan and cook for about three minutes on each side.
- Warm the tortillas according to package instructions or place a bed of tortilla chips on each plate.
- Slice the fish and evenly distribute amongst the tortillas, adding avocado to each taco.
I’d recommend using crunchy tortilla chips or crunchy taco shells. The texture of the chips with the fish and avocado is a really nice juxtaposition.
Also, if you’re not sure on how to choose a ripe avocado, pick one that gives just slightly when you squeeze it with your thumb. If it gives a lot, it’s over-ripe. If it’s pretty hard, you’ll want to leave it on your counter for a few days until it’s got some give.
Personally, I love avocado, so any excuse I can get to use it is excuse enough to try a recipe out (even if it is fish).
If you’re not a huge fish fan, maybe you can give this one a try and see if you like it. The spices in this recipe definitely take away a lot of that fishy flavor. Also, if you pair this with a crunchy shell, you’ll be able to overcome the slimy feel that fish sometimes gets.
Give it a shot. If nothing else, you’ll have something delicious to share with a fish lover in your life, and you’ll have some delicious avocado that can become some even more delicious guacamole.
That’s a win-win in my book.
This piece first appeared in print Oct. 10, 2013.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.
