Blackened Fish Tacos
- 3 tilapia loins
- 3 tortillas, about 10 inch size
- Smart balance margarine
- Sargento's reduced fat grated cheddar cheese
- fat free sour cream
- romaine lettuce, chopped
- jalapeno slices, pickled in jar
- Cholula hot sauce, original
- blackened seasoning
After skillet is preheated melt 2 heaping Tbsp. of margarine into skillet and add fish after it is melted. Sear fish on both sides over high heat for 2 1/2 minutes per side. Remove from skillet to platter.
I like one fish filet per tortilla but my Stud Muffin is a heartier eater then I and likes to eat two filets per tortilla. Flatten fish filet out off to one side with a spatula to spread over half of tortilla, then sprinkle with some cheese on top. Fold over in half and microwave it for 30-50 seconds to warm up the tortilla and melt the cheese.
Serve immediately and my preferred toppings are sour cream, lettuce, jalapenos and hot sauce. Also I like to serve this with my red beans and rice recipe. If you want to cook for a crowd just heat up the grill on medium/ low and place a large pyrex dish inside of grill. This will keep fish warm while you are blackening the rest of the filets. Repeat directions for remaining fish, never cooking more the three per skillet at a time.
I buy my Tilapia loins at Costco in the frozen fish section. Place them in refrigerator the night before to thaw or soak in sink in cold water for about 30 minutes or until thawed. These are great because you can have plenty of fresh tasting filets for a quick and easy dinner.
I find the La Tortilla Factory Tortillas at my local Giant or Weis stores in front of the deli section. I like the traditional flavor the best that is made with extra virgin olive oil. I love the fact that they are only 90 calories, 3 g of fat and 13 g of fiber.