I often complain about how David can’t seem to keep the kitchen clean while he’s cooking something, but among the mess he always comes up with some masterpiece. He has a knack for throwing spices and seasonings together and it coming out just right.
One of my fav’s of his is his fish taco’s. I could eat seafood everyday of my life and have a slight obsession with fish taco’s. These are relatively healthy as well, except for the spicy ranch, but if you go light it’s pretty healthy.
I hope you enjoy these as much as we do…every week!! Yep, these have become our lunch after church every Sunday. With one pound of tilapia we get 4 taco’s each and still have left overs. I take these to work and throw them in a container full of lettuce and make a salad of it. Super yummy left over too.
Here’s what ya need:
1 lb – tilapia
HEB Blackening Seasoning (or if you’re not lucky enough to have an HEB near you any blackening seasoning will do)
TexJoy Fajita Seasoning
1/2 cube – Land O’Lakes Garlic & Herb Saute Express
Lettuce – field greens or romaine
Shredded Mexican cheese
1-2 – Avocado’s
Hidden Valley Spicy Ranch
Here’s what ya do:
Liberally coat the tilapia on both sides with the blackening and fajita seasoning. Put a very thin layer of olive oil in a pan or skillet. Add your 1/2 cube of Land O’Lakes Garlic & Herb butter. Let that melt.
While cooking your tilapia be sure to toast your corn tortilla’s. David puts 3-4 in our toaster oven at a time (overlapping is ok) on a medium toast.
Once the butter is melted and olive oil is heated add your tilapia, flipping it to cook each side. Takes about 2-3 minutes on each side or until you see the tilapia turn white and flake easily.
Once the fish is done simply pile your taco as you like. We typically put a thin layer of Hidden Valley Spicy Ranch down the middle, then add lettuce, chopped avocado, our fish, and top with Mexican cheese.