Whoopee! It’s Fish Friday!
Because the cost of avocados seems to be dropping, I bought a whole bag. (You may have noticed my Southwest theme this week.) And who doesn’t love the thought of the sun-soaked Southwest? So in keeping with our theme, here’s a quick and healthy fish dish with a kick. Not spicy, but jazzy for sure.
This simple fish dish is one of my kids’ favorites. Then again, any food that can be stuffed into a tortilla to remotely resemble a taco is always a hit with them. Jane loves guacamole, but Jake hates it, so he uses salsa and light sour cream instead. There’s a short list of ingredients for the fish…just the chili powder, paprika, lemon pepper, and lemon or lime slices. If you don’t have paprika on hand, no worries – just leave it out. The fish will be a bit spicier without the paprika though, so you may want to go lighter on the spice coating for the kiddos if you forego the paprika. And feel free to use any white fish for this dish…we like tilapia because it’s mild and inexpensive.
For years I didn’t make much fish because I thought it needed to be fresh (not frozen) to taste good. And of course I can’t make all my meals for the week on the same day…which meant my fish would usually ripen as the days of the week wore on…not good for the fishy. And what’s the sense of adding that kind of pressure to your life? But I finally figured out that vacuum-packed frozen fish fillets can taste every bit as good as fresh, and are much more conducive to the Super Momma lifestyle. And cheaper! You can find these frozen varieties in the freezer section of the grocery. Just thaw them in lukewarm water for 10 minutes right before cook time.
I have also included the easy (less than 5 minute) recipe for guacamole. You can go with or without it, but I highly recommend pairing it with the fish. The creaminess of the guac balances the chili powder and creates a perfect combo to serve with tortillas for sopping or wrapping. But if you’re not into the guac and tortillas, this tilapia would be great with a rice dish instead. I’m eager to try it with the Orange Cashew Rice from Mel’s Kitchen Cafe.
Happy Fish Friday! Shake that booty!
Chili Lemon Tilapia with Guacamole
Prep and cook time: 25 minutes
- cooking spray or 1 Tbsp oil (preferably canola or vegetable)
- 1 pound tilapia fillets (or any other mild flaky fish)
- 2 Tbsp chili powder
- 2 Tbsp paprika
- 1 Tbsp lemon pepper
- lemon or lime slices
- 4 (or more) high fiber low carb tortillas (or your favorite tortilla)
- Make guacamole (see recipe below) while fish are thawing
- Combine chili powder, paprika, and lemon pepper in a medium bowl
- Spray a large, nonstick skillet with cooking spray or heat oil over medium heat
- Pat fish fillets dry, dredge each fillet in spice mixture, and pan fry in batches for approx. 3 minutes per side (based on 1/2 inch fillets)
- After first batch is done, transfer to a plate tented with foil while second batch is cooking (or you can use two skillets at the same time…but I think that’s way too much cleaning…plus, I have only one good nonstick skillet)
- Serve immediately with guacamole, lemon or lime slices, tortillas, and any other favorite toppings
Serves 4 (add more avocados and a little extra of everything else if you want more guac for dipping)
Prep time: 5 minutes (or less)
- 3 avocados
- juice of 1/2 lime or lemon
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- pinch of garlic powder
- dash of cayenne pepper
- spoonful of salsa (if you want more pizzazz)
- Half each avocado, remove the seed, (cut them in half around the seed, stab the seed with a chef’s knife, and twist to remove the seed with no mess) then scoop out the yummy green stuff with a spoon
- In a medium bowl, squeeze lime or lemon juice on the avocado, add spices, and break up the avocados by pressing down with the back of a fork…leave some chunks for better texture! This should blend everything in the process.
- Add a spoonful or two of salsa if you want some added zing!