Fish Tacos with Spicy Creme

A couple of years ago if you would have told me I would love fish tacos, I would have looked at you like you were from another planet.  Thank goodness I’ve broadened my horizons and learned to love some stuff that might seem a little strange.  In the last year or so, we’ve done both fish and shrimp tacos, but always with the seafood being fried.  To make this a little more health conscious I went with grilling the fish in a pan. 

This packed a major punch of flavor and the creme sauce was wonderful!  We topped ours with broccoli slaw which is great, look for it in your produce section.  Also added a little cheese, salsa and avocados.  Fantastic without the guilt! Other perks of this meal is that it’s pretty inexpensive AND cooks really quickly.  Try it, you’ll like it 😉

Fish Tacos with Spicy Creme

Ingredients:
4 tilapia filets, rised and patted dry
seasoning to taste – I used a citrus rub on one side of each filet with a cajun seasoning on the other.  Jerk seasoning would be great too, I think.
1 tbsp olive oil
flour tortillas
toppings desired (we used broccoli slaw, salsa, cheese and avocado in addition to the spicy creme)
For the Spicy Creme:
1/4 cup mayo (light is fine)
1/4 cup sour cream (light is fine)
juice of 1 lime
2 tbsp finely chopped red onion
1 jalapeno, seeded and finely chopped
a dash of salt to taste

Method:

First make your spicy creme, just mix the ingredients together and place in the refrigerator for at least thirty minutes.

Season each side of the tilapia filet.  In a nonstick skillet, heat the olive oil over medium heat.  Cook each piece of fish for a few minutes on each side, until golden brown.  Remove to a cutting board and allow to cool enough to handle. 

Once cooled, chop the fish into strips.  This doesn’t work that great so if it is messy, oh well it doesn’t have to be pretty!  Serve with your spicy creme and other toppings as desired.

Fish Tacos

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