A lot of folks have asked for tips on how to cook fish, or easy recipes to test the water when it comes to cooking fish. These easy skillet fish tacos are just the thing to try; not to mention they are healthy and delicious!
AIMEE'S EASY SKILLET FISH TACOS
- 1 pound tilapia, cut into cube sized pieces
- 1 Tablespoon Mexican spice blend (recipe below)
- 1 Tablespoon olive oil
- 1 shallot, thinly sliced
- juice from 1 lime
- tortillas of your choice; corn or flour
Place tilapia and seasoning in a bowl, cover and set aside or even refrigerate ahead of time. Heat a cast iron skillet or pan, then add olive oil. Cook shallot in olive oil, then push to the sides. Just before cooking fish, add lime juice and mix with the fish, then add to the skillet and cook. (If you add the lime juice too soon, you will have ceviche). As the fish cooks, use your spatula to break it apart; this is almost like shredding it. It only takes about 5 minutes to cook the fish. Crisp your tortilla then add cilantro lime cream sauce (recipe below) then top with avocado and tomato, if desired.
AIMEE'S MEXICAN SPICE BLEND
- 1 Tablespoon dried oregano
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1/2 to 1 teaspoon onion powder
- 1 teaspoon cracked black pepper
Mix all in an air-tight container and keep in a cool, dry place.
AIMEE'S CILANTRO-LIME CREAM SAUCE
- 1 cup Greek yogurt or low-fat sour cream (I use Cabot low-fat Greek yogurt)
- 1/2 cup cilantro, chopped
- 1 lime, juiced and zested
- salt and pepper to taste
In a blender, puree Greek yogurt (or sour cream), cilantro, lime zest, lime juice, salt and pepper.