Blackened Fish Tacos With Chipotle Cream
We love seafood tacos of any description, and recently when planning our family Mexican Fiesta, we made these tasty fish tacos using tilapia, an inexpensive, mild tasting white fish. You can use any type of toppings for your tacos, but we like shredded napa cabbage, a spicy chipotle cream, fresh guacamole, and my homemade pico di gallo. We used whole wheat tortillas for our tacos to improve the nutritional value, but feel free to use corn tortillas instead if you prefer which are healthier than simple flour tortillas. Tilapia cooks very quickly so we chose to cook it in frying pans on top of the stove, but you could also grill or broil it if you prefer.
- White fish is a low fat, healthy protein.
- Choosing whole wheat or corn tortillas over flour tortillas add nutritional value to this entree.
- Pico de Gallo, guacamole, and cabbage are all heart healthy topping options.
Blackened Fish Tacos With Chipotle Cream
Fish tacos are a heart healthy fun entree for the whole family.
Yield: Serves 4
Prep Time: 20 mins
Cook Time: 10 mins
Ingredients:
4 (6 Ounce) Tilapia Fillets
Blackened Seasoning Mix:
2 Teaspoons Ground Paprika
2 Teaspoons Onion Powder
2 Teaspoons Garlic Powder
2 Tablespoons Brown Sugar
2 Teaspoons Salt
2 Teaspoons Black Pepper
1 Teaspoon Ground Cayenne pepper, (Or To Taste)
1 Teaspoon Dried Oregano
3/4 Teaspoon Ground Cumin
2 Tablespoons Olive Oil
Chipotle Cream:
1 Cup Low Fat Sour Cream
2 Chipotle Peppers (Or To Taste)
Salt & Pepper
1 Head Nappa Cabbage, Shredded
Lime Wedges
Guacamole
Pico di Gallo
Warm Whole Wheat or Corn Tortillas
Directions:
Mix together the dried seasoning mix in a small bowl and then pat onto the fish fillets and refrigerate for an hour or two.
To make the chipotle cream, mix half the chipotle peppers with the sour cream using a blender or hand wand.
Season with salt and pepper and taste, and add additional chipotle if you would like more heat.
Refrigerate the chipotle cream until ready to use.
To cook the fish, heat the oil in a large skillet, and cook the fillets for about three minutes per side until cooked through.
Serve the fillets in pieces on the warm tortillas and pass the cabbage, lime wedges, guacamole, and pico de gallo as toppings for guests to choose as they prefer.
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Wow. Can not wait to try this. YUM! And I never thought to make my own blackened seasoning mix–thank you!
[Reply]
Made this today and my husband said this was the best meal ever!!! I used a flat cast iron “griddle” on the grill and heated to about 500 degrees then cooked the fish on the griddle. The fish came out blackened and perfect and spared me the messy kitchen on a hot day. Thanks for the great recipe!!
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