Serves 4
- 1 lb fresh tilapia
- 2 TBSP blackening seasoning
- 1 TBSP olive oil
- 1 avocado
- 1 Roma tomato, diced small
- 1/4 red onion, diced small
- 1/4 cup cilantro, chopped
- 1 tsp fresh lime juice
- salt and pepper to taste
- 1/4 small head cabbage, very finely sliced
- 1 can black beans, warmed (TIP**-the Goya black bean soup in the red can are awesome seasoned black beans...just drain off the top liquid and heat as normal...they rock!).
- Sour cream
- 4 tortillas, small or medium size
Slice tilapia into long strips or nuggets. Coat with blackening seasoning. Heat oil in skillet and cook fish (in two batches if needed) until browned and cooked through (about 3 minutes...but don't overcook!).
In small bowl, peel avocado and scoop out flesh into bowl. Add tomato, onion, most of the cilantro (save a little for garnish on top) and lime juice. Add salt and pepper to taste. (If you don't feel like making your own guac...by all means, buy some!)
TIP**-if you have a gas stove, turn on burner and place tortilla directly over flame. Cook 15 seconds on one side and flip with tongs. Cook another 15 seconds (edges should just begin to brown and it should slightly blister). Continue with remaining tortillas...this gives regular, store bought tortillas an authentic taste!
On a tortilla, add beans, cabbage, fish, guacamole and a dollop of sour cream. Top with a sprinkle of cilantro. Doesn't get much easier or fresher than this!
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