Blackened Tilapia and Chicken Tacos

27 02 2013

This morning I pulled out a small portion of tilapia and one chicken breast from the freezer to defrost for dinner. Random I know, and of course I didn’t have a clue what I was going to make. Sometimes this is how I like to meal plan though…take something out to defrost in the morning without a plan, and then let my creativity flow throughout the day!

So by now you’ve figured out what I came up with…tacos! I decided to use the same seasoning on both the fish and chicken though so there wouldn’t be too many contrasting flavors. Here’s to taco night, and endless possibilities!

Blackened Tilapia and Chicken Tacos

Blackened Tilapia and Chicken Tacos

The following serves 2 (compliments of

  • 2 tilapia filets, cubed
  • 1 large chicken breast, cubed
  • Olive oil
  • 2 tsp ancho chile powder (or chipotle chile powder)
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/8 tsp cayenne
  • 1/4 cup onion, chopped
  • 1 tsp garlic, minced
  • 1 and 1/2 cups corn
  • 1 and 1/2 cups zucchini, chopped (I used a combo of squash and red bell pepper instead)
  • Whole wheat tortillas
  • Avocado, chopped
  • Reduced-fat or fat-free sour cream for garnish
  • Cilantro
  • Lime juice
  • Lettuce, chopped

Mix the chile powder, paprika, salt and cayenne together in a small bowl. Rub half on the fish and half on the chicken. I used a very generous hand on both, but I like a lot of spice. And I even had extra left over that I added to the sautéed veggies. If you don’t like as much spice, I’d recommend not using as much.

Heat two small skillets over medium-high heat with a little olive oil. Saute the chicken in one and the fish in the other. Be careful not to turn the fish too soon or it will start to flake on you.

Meanwhile, get a third skillet heating with a little oil and saute the onion and garlic for a few minutes until translucent and fragrant. Next add the corn and zucchini (or squash and red bell pepper like I did), and cook until crisp-tender. Stir in cilantro, lime juice and salt to taste.

Wrap tortillas in a damp towel and microwave for 1 minute.

To build the tilapia tacos: Serve fish in warm tortillas and top with chopped avocado, sour cream and lettuce.

To build the chicken tacos: Serve chicken in warm tortillas and top with the sautéed veggies.




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