Saturday, February 28, 2009

Blackened Fish Tacos

We're home from another birthday party. I don't know what exactly was going on in April/May/June 2005, but the boy sure does have a lot of friends with birthdays between December and March. I think we've had one birthday party every weekend for the last six weeks. Hopefully the boy takes a good nap after this party because the husband is off playing golf this afternoon, and I'd much rather have a well-rested three year old to deal with on my own instead of a tired, grumpy one.

So, at the grocery store a couple weeks ago I picked up some tilapia on Manager's Special. I'm always excited when I find meat/fish on special like that. Plus I hadn't bought fish in a long time. I'm excited it's Lent right now because that means the stores will be having fish on sale for the next few weeks. Woo hoo! In reviewing my fish/tilapia recipes there were a couple I had made and liked, so I'm excited to get to have them again. The husband said he'd like to have fish once a week, so now that it's going to be cheap for awhile I can build up a nice store of it in the freezer.

These tacos sounded good to me, and we haven't had them in a long time. Plus avocados were on sale this past week, so all the pieces seemed to come together for this.

Blackened Fish Tacos
Slaw:
1/4 cup sliced green onions with tops
2 Tbsp snipped fresh cilantro
1 Tbsp fresh lime juice
1 Tbsp vegetable oil
1 garlic clove, pressed
1 tsp sugar
1/2 tsp Cajun or blackened fish seasoning
2 cups broccoli slaw mix

Fish:
1 pound tilapia or catfish fillets
1 Tbsp Cajun or blackened fish seasoning
1 avocado, seeded and sliced
8 (6-inch) corn tortillas, warmed
3 medium radishes
Additional snipped fresh cilantro (optional)

For slaw, combine green onions, cilantro, lime juice, oil, garlic, sugar, and Cajun seasoning. Whisk until blended. Add slaw mix; toss to coat. Cover; refrigerate until ready to serve.

Heat grill pan over medium heat 5 minutes. Moisten fish fillets with water and sprinkle with Cajun seasoning. Lightly spray pan with vegetable oil. Place fillets in pan; cook over medium heat 10-12 minutes or until fish flakes easily with fork, carefully turning once. Remove from heat. Flake fish into bite-size pieces.

Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut one avocado half into slices. Reserve remaining half for another use. Warm tortillas in microwave or oven. Once heated, top tortillas evenly with slaw mixture and fish. Grate radisehs evenly over fish. Top with avocado slices and sprinkle with additional cilantro.

*****

I don't think I bought cilantro at the store, but maybe I already have some. I don't know off the top of my head. I also don't have corn tortillas, so we'll be using whole wheat. I found whole wheat tortillas that I really like--low in fat, high in fiber, and relatively inexpensive. I think the brand is something like Guerrero? I don't know, but they're my new tortilla of choice (my "old" tortillas were Mission reduced fat, which were good, but I like these a lot better). I think I'm going to make Jen B.'s pinto beans as a side dish. I just love 'em. Last time I made them the husband told me the only kind of beans he likes are refried. Apparently he was unaware that refried beans are pinto beans. So, I'll keep mine whole and just mash his up for him so he thinks they're official refried beans...because I'm just sneaky like that.

1 comment:

Jen B. said...

We use the Guerrero whole wheat tortillas, too. They are the best!!!