Michelle’s Spicy Blackened Tilapia Taco's – A healthy dish served up with flavor!

Start Simply but Simply Start – Healthy recipes made easy just for you!

Tilapia is a very mild fish and needs some added spice for it to really make an impact on your taste buds. This is an easy dish full of flavor and yet healthy for you. If you can’t handle hot and spicy, cut back on the cayenne pepper by 1 teaspoon. Enjoy!

3 tbls of paprika

1 tbls of onion powder

2 cloves of garlic sautéed in olive oil

1 teas of ground white pepper

2 teas of cayenne pepper

1 teas of black pepper

1 teas of dried oregano

1 teas of dried thyme

2 teas of kosher salt

1 lb of tilapia filets

Olive oil

10 corn tortilla's cooked according to instructions

Combine first ten ingredients in a Ziploc bag.

Cut Tilapia pieces into halves and brush with olive oil.

Place each piece in bag and shake until covered well.  

Remove from bag and squeeze the juice from the lemon over the pieces of tilapia

You can cook Tilapia two ways:

On the grill in foil, or in the oven in a shallow baking dish.

Grill: If you choose the grill, make sure to spray some cooking spray

on the foil and close it up real tight.  Seal the foil loosely around each serving of fish by pinching the ends together. Set on the grill for 10 minutes. Fish is finished cooking when flaky and white.

Oven: Place fish in greased (with cooking spray) shallow baking dish and

Bake at 400° for 10 to 15 minutes, or until fish flakes easily with a fork.

Cut up tilapia in bite size pieces, place 2-3 tbls of tilapia in each corn tortilla and add desired toppings

Taco Toppings:

Sliced Avocado

Corn Salsa (optional, see recipe below)

Cojita Cheese

Michelle's Sassy Salsa on side for dipping

Serves 4- 6

Corn Salsa Recipe:

• 2 cups frozen corn kernels, thawed
• 1/3 cup chopped purple onion
• 1/4 cup chopped red bell pepper
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 to 2 tablespoons finely chopped jalapeno pepper
• 1/2 teaspoon salt

Preparation:

Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Makes about 3 cups corn salsa.