Hi, I’m Elise. Today, I will show you a way to prepare blackend tilapia baja tacos recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Blackend tilapia baja tacos Recipe
Blackend tilapia baja tacos is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Blackend tilapia baja tacos is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook blackend tilapia baja tacos using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Blackend tilapia baja tacos:
- Take 1/2 cup fat free sour cream
- Get 2 tbsp chopped cilantro
- Prepare 1 small jalapeno
- Get 1 medium avocado
- Prepare 2 tsp lime juice
- Get 1 cup White onion
- Take 1 1/2 tsp brown sugar
- Take 1 1/2 tsp paprika
- Get 1 tsp dried oregano
- Take 3/4 tsp garlic powder
- Make ready 1/2 tsp salt
- Take 1/2 tsp ground cumin
- Take 1/4 tsp ground red pepper
- Prepare 4 large tilapia fish fillets
Steps to make Blackend tilapia baja tacos:
- First you wanna mix all your dry seasonings then rub on tilapia. Then place fish on pan with olive oil . Cook till done.
- While waiting chop cilantro ,white onion and jalapeno . Throw in blender with sour cream and lemon juice.
- When fish is done make a taco and place the sauce you made on taco and add sliced avocado on taco too. Thats it
So that’s going to wrap it up for this exceptional dish blackend tilapia baja tacos recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
