These fish tacos are made with a quick and easy recipe that gives a new twist to south-of-the-border flavors and ingredients, and includes a basis of good nutrition.
Farmed U.S. tilapia is among fish choices recommended by environmentalists. Its sweet flavor combines well with spicy seasoning, as in this recipe; it’s simple to cook and it makes a tasty filling for tacos.
Avocado is often offered made into guacamole; here cubes of creamy Hass avocado are used as a topping in combination with radishes, cabbage and a sprinkling of cheese.
The avocado has a long history, was known to the Aztecs and Mayans; today it’s credited for its “good” unsaturated fat, increasingly believed to have health benefits.
Grilled fish tacos with avocado
12corn tortillas
Cooking spray
1 1/2pounds tilapia fillets, about 1/2-inch thick
Vegetable oil
1teaspoon seasoning blend made from 1/2 teaspoon each of cumin and chili pepper (blackened spice seasoning)
1medium-size ripe Hass avocado, peeled, pitted, cubed
3/4cup trimmed, cleaned, sliced radishes
1 1/2cups shredded cabbage (white or red, or mix of both)
1/4cup low-fat shredded Jack cheese (see note)
Cilantro leaves and fresh lime slices, for garnish
Hot sauce, optional
Preheat oven to 350 degrees.
To warm tortillas, wrap in foil and bake at 350 degrees for 10 minutes; keep warm.
Spray grill rack with cooking spray; prepare grill for high heat. Rinse tilapia with cold water and pat dry with paper towels. Brush fillets with a bit of oil and sprinkle with spice seasoning blend. Place on heated grill 4 to 5 inches from source of heat. Cook fish for 2 to 3 minutes, then turn and cook for additional 2 minutes. Fish will flake easily with fork.
Gently break cooked fish in large chunks, and fold in warmed tortillas. Top with avocado, radishes, cheese and cabbage. Season to taste with hot sauce if desired. Garnish with cilantro and lime to serve.
Makes six servings (serving size two tacos).
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