Food For Thought! A Healthy Recipe Series: Tacos Edition
You know what one of my biggest pet peeves is? When you’re reading a recipe online and the author tells you their entire life story first. Don’t get me wrong, there are food bloggers out there that I love hearing story tell, but let’s be real…we’re here for the recipe. So I’ll start mine off with that. Then you can read all about what inspired it while you’re sitting down to enjoy your tasty meal. Or, you know, while the oven is preheating.
Today, we’re making blackened tilapia fish tacos.
Recipe (scroll down for the story bit).
Blackened Tilapia:
Ingredients
3 medium tilapia fillets - I double this recipe, because, you know, four kids, three of which are boys. ;)
Olive oil to drizzle
2 1/2 tablespoons smoked paprika
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 teaspoon Cayenne pepper powder - optional
1 tablespoon dried parsley flakes
Instructions
Pat dry the tilapia fillets using a paper towel. Set aside.
Combine smoked paprika, cayenne pepper, onion powder, garlic powder, salt, ground black pepper, and parsley flakes in a bowl. Mix well.
Drizzle olive oil on each tilapia fillet and then rub with the smoked paprika mixture. Turn the fillet over and rub the remaining mixture on the other side.
Preheat the oven to 400F.
Lay an aluminum foil over a baking tray. Brush olive oil on the foil and arrange the fillet on top.
Bake for 14 - 16 minutes or until the fish is done and flaky.
Serve hot. Enjoy!
Mango Salsa:
Ingredients
2 Ripe mangoes chopped
2 Red peppers chopped
1/2 Red Onion finely chopped
1/2 cup Cilantro roughly chopped
1 Jalapeño finely chopped (seeds removed if you want it less spicy)
2 tablespoons Olive oil
1 Lime juiced
Salt & Pepper to taste
Instructions
Mix and serve
For more flavour make the day before
Lime Sour Cream:
Ingredients
1 cup Sour Cream
1 Lime zested
1 Lime juiced
Vitamix Guacamole:
Ingredients
5 Avocados
1/2 Red onion finely chopped
2 garlic cloves minced
1 Jalapeño finely chopped
1 Lime juiced
1/4 cup Olive oil
1/2 cup chopped tomatoes
1/4 cup chopped cilantro
Salt & pepper to taste
Instructions
Pulse the first 6 ingredients until chunky
Add the chopped tomatoes and cilantro and pulse for another 30 seconds or until you reach your desired consistency
Add in salt and pepper to taste and stir
Serve fresh
Now, add it all together in a tortilla or lettuce wrap, and ENJOY! :)
Here’s the story part. I’ve always valued maintaining a healthy lifestyle; especially since my kids were born. It’s actually contributed to our families combined mental health in the last few years. Fuelling your body properly absolutely fuels your mind. And on days where we slip up, it can be noticeable in our attitudes, anxieties, and energy levels. I’m DEFINITELY willing to do a separate post about this if you guys are interested!
But, again, with four offspring at varying ages, it was difficult at first to satisfy everyone’s palates. Fun recipes like this one are a hit with the WHOLE family. And the leftovers are super versatile. My daughter takes leftover mango salsa and makes little poke bowls with it the next day. I’m so impressed with her in the kitchen! Sustainable, healthy, and creative. I love cooking with my kids, and if you have them yourself, totally get them involved in this recipe!
Ps. For a veggie option, substitute the tilapia with sweet potato! It’s equally as to die for.
’Til next time!
