So this week’s culinary adventure was inspired by my friend Rebecca and Cooking Light. Last week, Rebecca and I were going to go to a Mexican restaurant I’d never been to and she raved about the fish tacos there, and I couldn’t wait to give them a try. I for one had always turned up my nose whenever I saw fish tacos on a menu, but then a couple of years ago I was convinced to actually try them…now I salivate whenever I spot it on a menu.
Back to last week…we had to catch a movie and couldn’t get seated in time at the restaurant and I’ve been craving this dish ever since. Then it would seem that Cooking Light was reading my mind (or stomach) and they posted a recipe for Blackened Tilapia Baja Tacos. I’ve never made anything like this, but I was game…the recipe looked healthy, easy, and was solving my craving issues. Done and done!!
So this week, I am featuring this taco recipe. It was easy to make and most of the prep work can be done way in advance, so it’s a perfect meal to make on a busy week night.
The dish is light but still filling and is a healthy alternative to the battered and fried fish that is often found in restaurant fish tacos…although those are always lovely. Seriously though, both the blackened fish and onion mixture are extremely tasty and if you’re a fan of avocados and fresh limes like I am, then the dish is right up your alley.
Full of flavor, can partly be made ahead of time, and is a snap to pull together…what the heck are you waiting for?! I served it with some Spanish rice, but your favorite Mexican side dish(es) will be a perfect fit!
For the recipe and step by step instructions, do yourself a favor and click here.