We've never met a taco around here we didn't like. These fish tacos were no exception. The last time we had fish tacos, I broiled the fish. Our oven is in even worse shape than it was a few days ago, and needs to be pulled out from the wall to access some sort of wires in the back to install the new heating element. Needless to say, no broiling was happening last night. The cover of this month's Cooking Light has a picture of fish tacos, which look amazingly good, and inspired this dinner.
recipe inspired by Cooking Light
3/4-1 pound tilapia
1 Tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1 garlic clove, minced, or 1/2 teaspoon garlic powder
1 Tablespoon canola oil
8 tortillas, flour or corn
1 mango, chopped
Guacamole: 2 avocados, 2 Tablespoons finely diced red pepper, juice of 1 lime, 1/4 teaspoon salt
Pickled jalapeno slices
1-2 chopped green onions
Heat canola oil in a large skillet over medium-high heat.
In a small bowl, combine cumin, salt, paprika, pepper and garlic.
Sprinkle half of mixture on one side of tilapia, and put seasoned side down in the skillet.
Sprinkle remaining spice mixture on the tilapia.
Cook for 3-4 minutes per side, until flaked easily.
Serve in warmed tortillas with lots of toppings.
I mentioned last week that I might try to use some of the leftover vinegar slaw as a topping, but I decided the celery seed made it taste too pickle-y for that. Instead I ate the leftovers for lunch (ie. standing in the kitchen eating straight from the container while Colin tried to grab my fork).