I typically make fish tacos with the frozen tilapia from Trader Joe's. It's a very mild white fish that tastes great in tacos. The mango salsa balances out the blackened fish very nicely. The leftover salsa goes very nicely with chips. I usually make black beans or rice to go with the tacos.
Makes 4-6 tacos.
Ingredients:
2 tilapia filets
Blackening Seasoning (pepper, cumin, chili powder, garlic powder, onion powder, paprika, salt, basil, oregano)
1 tablespoon olive oil
4-6 tortillas or taco shells
Mango Salsa:
1 mango - peeled, pitted, and diced
1 red pepper, diced
1/2 onion, chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 avocado, diced
1 lime, juiced
Preparation:
1. For mango salsa, mix together all ingredients. Let sit while fish cooks.
2. Rub tilapia filets with blackening seasoning. Cut into bite size pieces.
3. Heat oil over medium in skillet. Cook fish until cooked through.
4. Assemble tacos.
Leftover salsa can be stored in an airtight container and refrigerated.
Makes 4-6 tacos.
Ingredients:
2 tilapia filets
Blackening Seasoning (pepper, cumin, chili powder, garlic powder, onion powder, paprika, salt, basil, oregano)
1 tablespoon olive oil
4-6 tortillas or taco shells
Mango Salsa:
1 mango - peeled, pitted, and diced
1 red pepper, diced
1/2 onion, chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 avocado, diced
1 lime, juiced
Preparation:
1. For mango salsa, mix together all ingredients. Let sit while fish cooks.
2. Rub tilapia filets with blackening seasoning. Cut into bite size pieces.
3. Heat oil over medium in skillet. Cook fish until cooked through.
4. Assemble tacos.
Leftover salsa can be stored in an airtight container and refrigerated.