What’s For Dinner?
Spicy Fish Tacos
(First star is lowest, fourth star is highest)
2008 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
This 5:30 Challenge is one you’ll find yourself making over and over again. Feel free to enhance as desired, by adding some shredded cabbage or lettuce, as well as guacamole or shredded cheese.
I’m a sucker for a fish taco in any form. I love them fried, grilled or as prepared here, coated with a spicy seasoning blend and pan seared. Even my normally seafood-phobic kids go crazy for these. An added plus for those watching their calories is that this heart-healthy meal needs very little fat for enhancement.
When making fish tacos, I’ve tried cod and swordfish, but in this version, good old affordable and readily available tilapia fits the bill just fine. Simply sprinkle the fillets with a spicy seasoning blend to add va-va-va-voom to this otherwise modest dish.
I was shocked to find how many applicable seasoning blends I harbored on my spice carousel from years of trying recipes. I found Paul Prudhomme’s blackening seasonings, Fajita Seasoning by Spice Hunter, Spicy Seasoning (mine’s a salt-free version by McCormick) and not surprisingly, one of Emeril Lagasse’s ubiquitous “essences.” All of them work well. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
1 1/4 pounds tilapia fillets
2 to 3 teaspoons spicy seasoning blend, or to taste
8 corn or flour taco-size tortillas, warmed
1/4 cup regular or reduced-fat sour cream
1/2 cup home-style salsa, or to taste
Spread about 1/2 tablespoon sour cream on tortillas. Top each with 1 tablespoon salsa and a few pieces of fish.