Blackened Baja Tilapia Tacos

Blackened Baja Tilapia Tacos
Staff Writer
Blackened Baja Tilapia Tacos
Anne Dolce

Blackened Baja Tilapia Tacos

Nothing's better than a fish taco, and this recipe takes it to the next level. A savory blend of spices gets a little extra something from a touch of sweetness, and adds a nice crust to the fish, while a pinch of red pepper flakes awakens the taste buds. I keep the garnishes to a minimum so the flavor of the fish prevails, but all of the usuals will go great on these.

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2
Servings
624
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup basmati rice
  • 2 Tablespoons salted butter
  • 1/2 Cup chopped cilantro, plus three sprigs for garnish
  • Salt and pepper, to taste
  • 1 1/2 Teaspoon paprika
  • 1 1/2 Teaspoon brown sugar
  • 1 Teaspoon chili powder
  • 1 Teaspoon cumin
  • Pinch of red pepper flakes
  • 1 clove garlic, finely minced
  • 1 Tablespoon olive oil
  • One 1/2-pound tilapia fillet
  • 2 mini flour tortillas
  • 4 lime wedges, for garnish
  • 1/2 avocado, thinly sliced
  • Sour cream, for garnish

Directions

In a pot, bring the rice, 1 tablespoon of the butter, and 1 ¾ cups of water to a boil, then reduce the heat to low, cover, and simmer until the rice is done, about 20 minutes. Stir in the cilantro, season with salt and pepper, to taste, and set aside.

Meanwhile, mix the paprika, brown sugar, chili powder, cumin, red pepper flakes, a dash of salt, and garlic clove together in a small bowl. Pat the spice mixture all over the tilapia, making sure that it sticks. Heat the olive oil and the other tablespoon of butter in a small sauté pan over high heat and cook the tilapia fillet to the desired doneness, about 3 minutes per side.

To plate, put a spoonful of the cilantro rice on top of each tortilla. Using a spatula, split the tilapia fillet in half on an angle, and place each piece on top of the rice. Squeeze the wedges of lime over both tacos, top with slices of avocado, a dollop of sour cream, and the cilantro sprigs and serve.

Nutritional Facts

Total Fat
26g
37%
Sugar
2g
2%
Saturated Fat
15g
63%
Cholesterol
32mg
11%
Carbohydrate, by difference
90g
69%
Protein
11g
24%
Vitamin A, RAE
234µg
33%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
135mg
14%
Choline, total
7mg
2%
Fiber, total dietary
6g
24%
Folate, total
29µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
142mg
44%
Manganese, Mn
5mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
357mg
51%
Selenium, Se
2µg
4%
Sodium, Na
364mg
24%
Vitamin D (D2 + D3)
1µg
7%
Water
55g
2%
Zinc, Zn
3mg
38%

Tilapia Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Tilapia Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Tilapia Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.