New recipes are found everywhere…even in the Kroger Magazine! I love Kroger for lots of reasons, but this magazine they send out is a new reason to love shopping with them! The recent edition had tons of great recipes, as well as some craft ideas! I found some super good spring recipes that I tried this week. As a matter of fact, I tried FOUR recipes from in one week! But this recipe I’m sharing today was our favorite!
A lovely spice mixture is sprinkled on both the veggies and the fish, giving a normally plain piece of fish great flavor! The Crema that is added to the taco will make you want seconds or thirds! Wow. It’s just so good.
There are a couple changes I’ll be making in their method, and I’ll note them in the recipe below.
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon kosher salt
- 1 orange bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1⁄2 medium red onion, sliced
- 2 tablespoons vegetable oil, divided
- 1 pound tilapia, cut into 1” strips – I used Mahi Mahi and it was super good!
- 2 tablespoons fresh lime juice, divided
- 1⁄4 cup mayonnaise
- 3 tablespoons sour cream
- Pinch cayenne pepper
- Warm corn or flour tortillas
- Avocado slices
- Step 1 Place rack in center of oven; preheat oven to 400°F.
- Step 2 In small bowl, mix together chili powder, garlic powder, cumin, cayenne and salt.
- Step 3 On sheet pan, drizzle peppers and onion with 1 tablespoon oil. Toss with half the spice mixture. Bake until lightly browned, 15 minutes. (I like my veggies a little crisp, so I’m going to add the fish and veggies on the pan at the same time. These were too cooked for my preference.
- Step 4 Meanwhile, in medium bowl, toss fish, remaining 1 tablespoon oil and remaining spice mixture. Set aside.
- Step 5 Push roasted vegetables to one half of pan; lay fish on other half. Return to oven; bake until fish is opaque and reaches a safe internal temperature of 145°F, 10 minutes. Drizzle 1 tablespoon lime juice over pan. Again, I’m going to add the fish and vegetables at the same time and cook them for the 10 minutes.
- Step 6 In medium bowl, whisk together mayonnaise, sour cream, remaining 1 tablespoon lime juice and cayenne. Season with salt, to taste.
- Step 7 Serve fish on warm tortillas with sauce and avocado slices. Refrigerate any leftovers.
I served this with a homemade creamy coleslaw and it was the perfect side dish.
If you have a love for tacos like we do, and you enjoy fish, I hope you’ll try this recipe and be sure to make the Crema, too; it makes it extra special!
Also, like this recipe I shared a couple weeks ago, this is a one pan meal! Gotta love that!