If you grimace at the thought of Fish Tacos, it’s probably because you’ve never had a really tasty one! We are HUGE taco fans in any shape or fashion, so I am always willing to try a new recipe for our favorite fare because they come together in under 30 minutes, they’re healthy when broiled, and they’re so yummy!
I recently came across a new recipe for Fish Tacos in my favorite source – a Cooking Light Magazine. If you’ve been with me for any length of time, you know I adore their recipes. They did not disappoint! This has become my new favorite Fish taco recipe! Their recipe has a little kick added, which I have found the fish really needs in order to be exceptional. Don’t worry if you don’t have all the seasonings, just wing it and enjoy! I’ll share my substitutions and omissions in the following recipe.
Smoky Tilapia Tacos
- 1 teaspoon garlic powder
- 1 teaspoon Spanish smoked paprika –I used regular paprika
- 1/4 teaspoon ground coriander – I left this out
- 1/4 teaspoon freshly ground black pepper
- 3/8 teaspoon kosher salt, divided
- 2 pounds tilapia fillets – I used frozen Polluck
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh cilantro – I’m not a huge fan, so I omitted this
- 2 teaspoons canned chopped green chilies
- 1 diced peeled avocado
- 12 (6-inch) corn tortillas – I used my homemade flour tortillas
- Cooking spray
- 6 lime wedges
How to Make It
Preheat broiler to high.
Combine first 4 ingredients and 1/4 teaspoon salt. Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a baking sheet. Broil 6 minutes or until fish flakes easily when tested with a fork.
Combine remaining 1/8 teaspoon salt, cilantro, chilies, and avocado in a bowl; lightly mash with a fork.
Heat tortillas on a grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide avocado mixture and fish among tortillas. Serve with lime wedges.
To accompany the tacos, Cooking Light suggested a recipe for Pinto beans which are canned, and are cooked very similarly to the way I share here. Then they are topped with the best cream! I added this cream to the tacos, too, which gave them such a full flavor! These take only Minutes to put together!
My husband declared he’d rather I never fix refried Beans again, and only serve these with Mexican food. I heartily agree! I bet you will, too!
Simmered Pinto Beans with Chipotle Sour Cream
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon ground cumin
- 2 garlic cloves, minced
- 1/2 cup unsalted chicken stock
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 (15-ounce) can unsalted pinto beans, rinsed and drained
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 3/4 cup reduced-fat sour cream
- 3 tablespoons low-fat buttermilk
- 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce
How to Make It
Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, cumin, and garlic; sauté 2 minutes. Add stock, salt, black pepper, and beans; simmer 7 minutes. Stir in juice and parsley.
Combine remaining ingredients; serve with beans.
Refresh your Taco Tuesday by fixing a fishy version with a side of the BEST beans you’ve ever eaten!