Blackened Tilapia makes for some most delicious FISH TACOS!
I created this dish right after I got married an an effort to get some more fresh fish in my new husband's diet...I figured tacos would be tempting enough, and it seems I did well considering he wants me to make it for him just about every week! Try this out on your most fickle fish eaters & I promise, you will make a fish lover out of them...or at least a lover of Fish Tacos!
Blackened Tilapia Fish Tacos
1 TBS Chili Powder
1 tsp Oregano
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Cumin
1 tsp Salt
1 tsp Pepper
2 tsp Brown Sugar
Dash of Cayenne for Heat
Be sure that your Tilapia Fillets are not too wet, if so give them a pat dry with some paper towels before coating the fish in the Blackening Rub. Coat your fish with a little olive oil & then pat in as much of the Dry Rub as you can get to adhere to the fish. After the fish are coated with a very liberal amount of seasoning you can package the rest of your rub & keep it in the pantry as long as you don't put those fishy fingers into your seasonings! I like to let my fish sit covered in the fridge with the dry rub on for at least 30 minutes to ensure all the flavor makes it's way into my fish!
Saute in a hot pan on Medium High Heat for 3-5 minutes per side depending on how thick your fish is & how well done you like it. It will have a very dark caramely color, this is normal, but if you feel your fish is getting to dark you can cover it and finish the cooking on a low setting until your tilapia is finished.
A squeeze of fresh lime over the fish when it's hot proves to be amazing, but not necessary. Serve this up with Slow Cooked Poblanos, Homemade Mexican Rice, & lots of Sour Cream like I did, or keep it simple & traditional with Corn tortillas, crunchy cabbage, cilantro & onion! Either way this fish is absolutely delicious...in fact so yummy, you may not even want the tortilla!
Super easy recipe...super delicious....and sure to keep those fickle fish eaters coming back for more!!