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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spicy Tilapia Tacos with Tangy Mango Crema Recipe

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This recipe for Spicy Tilapia Tacos with Tangy Mango Crema is from Positively Pink, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. Non-Fat, Plain Greek Yogurt
¼ c. Fresh Cilantro, chopped
1 Jalapeno Pepper, seeded and diced
¼ c. Red Onion, chopped
¾ c. Fresh Mango, peeled, pitted, and chopped
2 tbsp. Fresh Lime Juice (juice of 1-2 whole limes, depending on size)
1 tsp. Cumin
2 tsp. Blackened Seasoning
2 tsp. Old Bay Seasoning
2 tsp. Brown Sugar
4 (6-ounce tilapia fillets)*
1 tbsp. Canola Oil
8 (6-inch) Corn Tortillas
1 Avocado, peeled, pitted, and sliced
1 c. shredded Cabbage
1 Lime, sliced into wedges, optional for garnish
Directions:
Directions:
To make the creama:
Place the first 7 ingredients (through cumin) into a food processor. Process until well-combined and almost smooth. Set aside.

To make the tacos:
Combine the blackened seasoning, Old Bay seasoning, and brown sugar in a small bowl and stir to mix. Rub seasoning mixture evenly on the tilapia fillets. Next, heat the oil in a cast iron (or non-stick) skillet over medium-high heat. Cook the fillets in the hot skillet for 3-4 minutes on each side, or until done.
Personal Notes:
Personal Notes:
*Note: I like to use tilapia fillets since they are usually easy to find, a consistent size and thickness, and have a mild flavor. However, any mild, white fish would work great in this recipe.

 

 

 

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