Delicious and healthy street tacos on the table in about 20 minutes? Yes, yes, and yes. These tacos are spicy, tangy, and filled with a satisfying crunch. The sauced onions really make the dish and are right up there with pickled red onions for me – as far as fabulous taco toppings go. So whether you don’t have loads of time during your busy weekend or like us the is a late night dish after a long days work, these tacos are sure to please.
BLACKENED TILAPIA BAJA TACOS
makes 4 {2-taco} servings
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeño pepper, seeded and chopped
- 1 cup thinly sliced white onion
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 (6-ounce) tilapia fillets
- 1 tablespoon canola oil
- 8 (6-inch) corn tortillas
- 1/2 ripe peeled avocado, thinly sliced
- 4 lime wedges, for serving
- additional jalapeno & cilantro, for serving
