Happy New Year! Today is the first Monday of 2016 and for a lot of us, the first day back to our regular routines after a very hectic holiday season.
I know, for me, the holidays were awesome but I ate way too much, drank way, way, way, too much and now just have a general feeling of blaaahhhhh! You know that feeling right!?! Time to start the year off with eating more healthy, drinking much less, and trying to get back into some semblance of a workout routine!
The first way to start to feel better is to eat better! Throw away or give away all those extra Christmas cookies, that box of chocolates that are still not opened and you know if you do open them, they won’t last long! 🙂 I know for me, if I see it, I will eat it so by removing the temptation, I am more apt to eat healthier treats and food.
I still have cod that I caught here in Newfoundland during the fall, so last night I made these super healthy Blackened Fish Tacos with the most delicious Lime Crema. Most times, when we have fish, I panfry it. Still not too bad with only a little bit of oil, but it’s still fried. This fish is baked in the oven, on high heat for only 12 minutes and they are perfectly crispy and delicious! You won’t miss the frying, I promise! I hope you enjoy them as much as we did!
One note: these are nice and spicy so if you want to tone them down, just omit or lower the cayenne pepper to 1/4 tsp. The Lime Crema does help cut some of the heat.
Blackened Fish Tacos (makes 6)
- 1 TBSP olive oil
- 2 TBSP paprika
- 1 tsp salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp oregano
- 4 fish fillets (cod, tilapia, haddock)
- bag of coleslaw
- small flour tortillas
- 3/4 sour cream
- 1 tsp lime zest
- 1 TBSP fresh lime juice
- 1 tsp honey
- pinch of salt and pepper
- lime wedges for garnish (optional)
- cilantro for garnish (optional)
Combine all ingredients for lime crema. Mix well. Pour into a small ziploc bag and set aside.
Preheat oven to 450 degrees C. Line cookie sheet with tinfoil, put cooling racks on top of tinfoil and spray with cooking spray.
For fish tacos, combine all spices, mix well and pour onto a plate.
Dry fish and cut into fish stick sizes. Using a pastry brush, brush olive oil over both sides of fish.
Dip both sides of fish sticks in spice mixture and place on the cooling racks on the cookie sheet.
Bake for 10 – 12 minutes. Let rest a couple minutes.
Warm tortilla by wrapping in damp paper towel and microwaving for 10 seconds.
Put tortilla on plate, add some coleslaw down the center of each tortilla, top with blackened fish and drizzle with Lime Crema (cut a teeny tiny hole in the corner of the ziploc bag) Garnish with limes wedges or/and cilantro.