(Recipe is found on Cooking Light’s website here.)
Step by Step Instructions:
Here is everything you will need to throw this meal together: Paprika, Garlic Powder, Dried Oregano, Ground Cumin, Ground Red Pepper, Corn Tortillas, Light Sour Cream, Canola Oil, Cilantro, Salt, White Onion, Fresh Tilapia Filets, Limes, Brown Sugar, Avocado, and a Jalapeno.
Let’s begin with the prep work, shall we? Start by chopping up about 2 Tablespoons of cilantro.
Then you will get one jalapeno and remove the seeds and the ribs as you see in the photo above, since that is where the heat resides.
Then finely dice the jalapenos. When you’re done working with your jalapenos, thoroughly wash the cutting board, knife, and your hands before you move on.
Next up, get your ingredients you’ll need for the spices that go on the tilapia. This mixture will include: Dried Oregano, Paprika, Garlic Powder, Salt, Ground Red Pepper, Ground Cumin, and Brown Sugar.
Then measure all of the ingredients into a bowl…
…and combine. Now set this mixture aside and let’s get back to the our onions with jalapeno sauce.
The final bit of prep work is to slice the onions into half-moon slices as you see above.
Now it’s time to make the jalapeno sauce, which you could always make in advance, refrigerate, and pull out when you are ready to fix this dish. Combine the cilantro, jalapenos, sour cream, and lime juice in a food processor. My awesome sister brought over her mini food processor for this task just because I thought the amounts were pretty small for a large food processor.
Then mix everything up until it’s a smooth.
Combine the onions with the jalapeno sauce.
Put one tablespoon of canola oil in a pan and turn the heat to medium-high.
Next up, lay out the tilapia filets…
…and sprinkle half of the spice mixture over one side of the tilapia. Go ahead and add the tilapia spiced-side down to the hot pan and sprinkle the other side of the fish with the remaining spice mixture.
The fish will need to be grilled about three minutes on each side until blackened (or whatever type of crust you would like).
While the fish is grilling, you can begin by slicing an avocado…
…and slice up a lime.
Once the fish is done, heat up the corn tortillas as the package directs you to. Then load up your tortilla with the onion mixture, fish and avocados and top with some fresh lime juice and enjoy! It’s so refreshing and light…yum!!!
4 Servings; Serving Size: 2 Tacos
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
1 tablespoon canola oil
8 (6-inch) corn tortillas
1/2 ripe peeled avocado, thinly sliced
4 lime wedges
1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.
Fat: 13.6g (sat 3.1g,mono 6.4g,poly 2.8g)