Dinner Tonight: Blackened Tilapia Tacos with Cumin Avocado Sauce


"When you're writing a cookbook, you eat funny things like glazes and fish tacos for breakfast," writes Jamie Geller.  "Really, they were so good that I woke up dreaming about them and could find no good reason not to have them instead of cereal."


Blackened Tilapia Tacos with Cumin Avocado Sauce

From Jamie Geller's Joy of Kosher: Fast, Fresh Family Recipes published by William Morrow.


Cumin Avocado Sauce:

1/2 cup sour cream

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

juice of 1 lime

1 medium avocado, pitted, peeled, and chopped

1/4-1/3 cup water

Puree the sour cream, cumin, salt, pepper, lime juice, and avocado in a blender.  With the blender running, slowly add water to achieve desired dip-like consistency.  Refrigerate until serving.


2 teaspoons each: paprika, onion powder, garlic powder, dried oregano, cayenne pepper, kosher salt, freshly ground black pepper

4 8-ounce tilapia fillets, cut in half lengthwise

1 tablespoon olive oil

8 small flour tortillas

On a flat plate, mix together the spices.  press fish fillets into the spice rub to evenly coat on both sides.

Heat the olive oil in a large saute pan over medium-high heat.  Add the fish and cook until blackened and cooked through, 5-6 minutes per side.  Place each fillet in a warmed tortilla and top with a generous dollop of the sauce.

Yield: 8 tacos.