Forget the flowers. Bring me tacos.
Is food a category in love languages? Because it is definitely mine.
When Ryan and I first started dating I told him that I didn’t want flowers, I would rather have an extra bowl of cheese dip at our favorite Mexican restaurant (romantic of me, I know).
Thank god for a man that loves Taco Tuesday & all things Mexican food as much as I do or I would be doomed!
For Cinco De Mayo this year I wanted to share with you a twist on a family favorite.
Every summer we go Red Snapper Fishing in Alabama & after eat our weight in fresh fish tacos douced with hot sauce the rest of our trip. Fish tacos are a staple on this trip & while I may not be able to make a fresh taco as good as Brett can i still make them all the time.
How to make my favorite 5 Spice Blackened Fish Tacos:
To start, you want to dry out your fish.
In order to do this you simply need to pat dry each filet with a cloth or paper towel.
Once your fish is ready, combine cumin, onion salt, chili powder, garlic powder and pepper into a small bowl.
Stir all of your spices until they are well mixed.
Evenly sprinkle your spices over each filet & repeat again on the other side.
When your tilapia filets are ready, heat a non-stick pan over medium heat.
Spray the pan with olive oil cooking spray then pan fry your filets for 3-4 minutes on each side until completely cooked. Set blackened fish aside until it is time to assemble your tacos.
How to assemble the perfect Blackened Fish Tacos:
Heat a non-stick pan & place a tortilla into the pan. Cook on both sides until tortilla is crispy.
Garnish the tacos with fresh cilantro & throw on a splash of hot sauce to give it a good kick. (My favorite is Smack my Ass and Call Me Sally from Tijuana Flats!) Serve & enjoy!
You have to love a meal that comes together in less than 30 minutes but looks incredibly complex. I love making these Blackened Fish Tacos because they are great for a crowd, are incredibly filling & over the top delicious on flavor!
- 1 lb tilapia
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp onion salt
- 1/2 tsp black pepper
- olive oil cooking spray
- 6 tortillas
- 6 cup cilantro lime coleslaw
- 3 tbsp chipotle lime crema
- optional: fresh cilantro
- optional: hot sauce
First, you want to "dry" your fish so the seasoning will stick to it. To do this, place each filet onto a paper towel & pat filet until dry.
Next, into a small bowl, add all of your dry seasoning ingredients.
Place your now dry tilapia filets onto a plate & evenly sprinkle your spices over the filets. Flip once the first side is seasoned and repeat the process until all of your spices have been used.
Heat a non-stick frying pan over medium heat. Spray with olive oil cooking spray when you are ready to add your fish.
Add 2-3 tilapia filets to your pan then pan fry your filets for 3-4 minutes on each side until completely cooked.
Remove filets from pan, cook any additional filets then set aside until it is time to make your tacos.
Heat a tortilla over medium heat in a non-stick pan to give your tortilla a good crisp.
Next, add 1/2-1 cup of Cilantro Lime Coleslaw to each tortilla (depending on your preference).
Top the coleslaw with 1/2-1 filet of blacked tilapia.
Drizzle on about 1 tbsp worth of Chipotle Lime Crema.
Garnish with cilantro & a splash of hot sauce (my favorite is this one from Tijuana Flats). Serve & enjoy!