1/4 cup reduced-fat sour cream 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 jalapeño pepper, seeded and chopped 1 1/2 teaspoons paprika 1 1/2 teaspoons brown sugar 1 teaspoon dried oregano 3/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground red pepper 4 (6-ounce) tilapia fillets 1 tablespoon canola oil 8 (6-inch) corn tortillas 1/2 ripe peeled avocado, thinly sliced1 cup thinly sliced white onion
What more could you ask for? If you are looking for a great and light dinner, look no further. I have been making this fish taco recipe for years, and it is definitely one of our favorite dinners. The best part? It takes about 20 minutes start to finish! The original recipe can be found here at myrecipes.com
1. Combine first 4 ingredients in a bowl and set aside.
2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
3. Warm tortillas according to package directions. Divide fish, onions, sour cream mixture, and avocado evenly among tortillas. Enjoy!