March 28, 2012

Baked Talapia Fish Tacos


These Fish Tacos are super simple. 

They aren't breaded so they're low in fat, with huge flavor. 
Especially served with my lightly dressed Coleslaw and Creamy Chipotle Spread.



I don't have measurements for the spices but it's really more to taste. 
Just sprinkle on what you think you would like.

I make them all the time because, not only are they fast and easy, 
they are definitely a family favorite.



Prepare coleslaw and set aside (recipe below).

Lay your talapia, or white fish of choice, out on a baking sheet with a greased wire rack. 

Season fish on both sides with a drizzle of lime juice, cumin, chili powder, 
smoked paprika, salt and pepper. Let sit for 5-10 minutes. 

Cook in a preheated 375 degree oven for 10-15 minutes, depending on size of filets, 
or until they flake nicely with a fork. Don't overcook, they don't take very long. 
(I've also cooked them in a skillet with a little olive oil.)


Once the filets are cooked, place them on top of a warmed corn tortilla spread with Creamy Chipotle Spread and Coleslaw, add a squirt of lime juice and some avocado.

That's it! Super simple and super delicious!



Coleslaw

2 cups slaw mix
1 tbsp red wine vinegar
1 tsp olive oil
2 tsp honey
1/8 tsp celery seed
Pinch of cayenne pepper
Salt and Black Pepper

Whisk all ingredients but slaw mix in a medium size bowl. Add slaw mix and toss to coat. Let sit for 5 minutes or so before using.


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