Blackened Baja Tilapia Tacos
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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Servings
2
Ingredients
- 1 cup basmati rice
- 2 tablespoon 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.