Tilapia Baja Tacos Recipe

Tacos are an essential part of the Mexican delicacies, and the appeal of fish tacos has actually grown in the last few years. Amongst them, the tilapia fish has gone on to turned into one of the most in vogue filling options in tacos.

Bountiful in trace elements like phosphorus, niacin, selenium, vitamin B12, and potassium and a marvelous source of omega-3 and omega-6 fatty acids, tilapia fish is a non-retainer of mercury, which is precisely what makes it such a fantastic fish to eat. Tilapia fish tacos can be served with black beans and Spanish rice.
Ingredients:
• Paprika, 1½ teaspoons
• Brown sugar, 1½ teaspoons
• Oregano, 1 teaspoon (dried)
• Garlic powder, ¾ teaspoon
• Lime wedges, 4
• White onion, 1 cup (thinly sliced)
• Sour cream, ¼ cup (reduced-fat)
• Cilantro, 2 tablespoons (fresh, chopped)
• Lime juice, 2 tablespoons (fresh)
• Canola oil, 1 tablespoon
• Salt, ½ teaspoon
• Cumin, ½ teaspoon (ground)
• Red pepper, ¼ teaspoon (ground)
• Corn tortillas, 8 6" pieces

Instructions:
1. In a food mill, include the sour cream, cilantro, limejuice, and jalapeño pepper and mix up until smooth and thick.
2. Combine this dressing with the sliced onions in a bowl and keep aside for later on.
3. Combine paprika, brown sugar, oregano, garlic powder, salt, cumin, and red pepper completely and layer the fillets properly with this motley.
4. Heat oil in a cast-iron frying pan and cook the fish for 6 mins over medium heat.
5. Other hand after the first 4mins.
6. Cut each fillet right into half after they are prepared entirely.
7. Follow the package instructions to heat the tortillas up and put a fillet-half topped with a small jalapeño-onion paste on each fillet.
8. Spruce up with avocado pieces and lime wedges.