My name is Maggie, and I am a taco-holic.
This is the sixth taco recipe that I've posted on A Bitchin' Kitchen. If I could open a restaurant or a food truck that exclusively sold tacos, I would. In addition to being insanely delicious, they're one of the most versatile foods ever. Do you want a quick and healthy taco? You're looking at them in this post. Do you want a slow-cooked and indulgent taco? Allow me to refer you to my barbacoa recipe. Do you want to show your hippie vegetarian friends some love? Black bean and sweet potato tacos make them happy.
You name it, I've probably tried to stuff it in a tortilla. Chicken. Vegetables. Donuts. Soup. Cans of beer. Okay, the last 3 didn't happen. I'd never disrespect a beer like that.
Today, our tortillas are stuffed with seasoned tilapia, a spicy jalapeno and cilantro onion salad, and fresh slices of ripe avocado. I mixed up a quick black bean salad to go on the side, which, incidentally, would also be great stuffed in a taco. If you're into planning ahead, make the salad the day before you want to eat it - it gets better with age.
One more thing - I know a lot of you follow this blog via Google Reader. As you may have heard, Google Reader is shutting down on July 1st, and I don't want to lose you guys as readers! I recommend switching over to BlogLovin' or Feedly as a replacement. I always update Facebook with new posts, so following me over there will keep you up to date as well. Thanks in advance for taking the time to make the switch!
For the tacos...
1/4 cup non-fat Greek yogurt (or reduced-fat sour cream)
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeno pepper, chopped (remove the seeds if you don't want a lot of spice)
1 cup thinly sliced white onion (about three-quarters of a large 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 cayenne pepper
4-6 Tilapia fillets (if they're small, buy 6, if they're larger buy 4)
Non-stick cooking spray
8 small corn tortillas
Thinly sliced avocado
Preheat the broiler to high, and spray a large baking dish (you may need 2 dishes to fit all the fish) with non-stick cooking spray.
Rinse the Tilapia, and thoroughly dry with paper towels. Set aside.
Combine the yogurt, cilantro, lime juice, and jalapeno in a mini-food processor. Pulse until smooth. Combine the yogurt sauce and sliced onions in a small bowl, toss to combine, and refrigerate until ready to use.
In a small bowl, stir together paprika, brown sugar, oregano, garlic powder, salt, cumin, and cayenne. Sprinkle the seasoning over the Tilapia, pressing to adhere. Place the Tilapia in the prepared baking dish, and broil until cooked through, 6-9 minutes.
While the Tilapia is cooking, heat the tortillas according to the package directions. To serve, divide onion mixture, Tilapia, and avocado evenly among the warmed tortillas. Serve immediately.
Yield: 8 tacos
For the black bean salad...
2 (15-ounce) cans black beans, drained and rinsed
1-2 limes, juiced
1 cup fresh cilantro leaves, chopped
2 small shallots, diced
2 teaspoons olive oil
2 teaspoons ground cumin
Salt and pepper, to taste
Combine the beans, juice of 1 lime, cilantro, shallots, olive oil, and cumin in a medium bowl. Taste, and add the juice of the second lime if desired (I like a lot of lime, but I know not everyone does!) Add salt and pepper to taste, and refrigerate until ready to serve.
Yield: 4 small portions
Source: Taco recipe adapted from Cooking Light, black bean salad recipe adapted from The Kitchn