Blackened Tilapia Tacos Topped With Chayote-Tomatillo Salsa & Light Chipotle Crema

By garciamoss

Ingredients

• For the Blackened Tilapia:
• 4 6-ounce fillets
• 1 tablespoon chile ancho powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon chipotle powder
• Juice of 1 lime
• 2 tablespoons olive oil, plus more for cooking
• For the Light Chipotle Crema:
• 1 cup light sour cream
• 1 chipotle pepper in adobo
• 1/3 teaspoon smoked paprika
• Juice of 1 lime
• Salt to taste
• For the Chayote-Tomatillo Salsa:
• 1 large chayote squash, peeled and diced
• 4 large tomatillos, deseeded and diced
• 1 whole shallot, minced
• 1 serrano pepper, minced
• 1 small red bell pepper, diced
• 1/4 cup cilantro, chopped
• 1 teaspoon crushed red pepper flakes
• Juice of 1 key lime
• 1/2 tablespoon olive oil
• Pinch of pepper
• Salt to taste
• You Will Also Need:
• 16 corn tortillas

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Combine all of the ingredients to make the chipotle crema in a mini chopper. Blend until well combined, taste for salt. Cover and keep chilled until ready to use.

2. Slice the tilapia fillets in half, lengthwise, transfer to a large plate, set aside. In a small bowl, combine all of the dried spices for blackening spice, Season the fillets lightly with salt on both sides, then season with blackening spices. Add fresh lime juice and olive oil and turn fish so it's evenly coated. Cover with plastic wrap; set aside.

3. In a medium bowl, combine all of the ingredients to make the salsa. Stir well to combine and set aside. Add 2 tablespoons of olive oil to a large nonstick skillet to and preheat to medium heat for 3 minutes. Cook half of the fillets for 2 to 3 minutes per side, depending on how thick they are. Transfer to a plate and cover with foil to keep warm. While you cook the second batch of fillets, warm your corn tortillas and keep them warm in a tortilla warmer or in between a clean kitchen towel.

4. I like to use two tortillas, stacked, per taco. Garnish with chunky salsa and crema. Yields 8 tacos.