Tilapia has quickly become the most popular fish in the American diet. The firm texture and mild flavor make it ideal for a variety of cooking methods. Pan-fried, broiled, baked, or braised, tilapia readily absorbs the robust flavor of spicy marinades, creamy sauces, and subtle seasonings. Plus, a 6-ounce fillet only has about 125 calories and about 1 gram of fat. It’s truly the new ‘chicken of the sea,’ except that it’s not technically from the sea at all. Tilapia is mainly a freshwater fish, typically farm-raised and very low in mercury due to its herbivorous diet. Because tilapia doesn’t have a strong fishy flavor, it’s thought of as a blank canvas with unlimited possibilities.
One of our favorite ways to use it this season is in this Blackened Tilapia Baja Tacos recipe from Cooking Light. I don’t know about you, but when it’s hot out and I’m hungry, my mind always goes to food truck-style fish tacos topped with a creamy jalapeño-cilantro sauce and served with a cold beer. Now that’s the quintessential summertime dinner and with this recipe it’s actually good for you!
Right off the bat, you’ll know this one is a keeper because of its 5-star rating and 59 glowing reviews. But all that aside, there’s nothing to dislike about the recipe…it’s economical, quick, easy, full of flavor and a real crowd-pleaser. The second thing you’ll notice is how incredibly balanced the dish is. Every bite blends the smokiness of the spices, the creaminess of the sauce and the freshness of the fish and avocado. Add a spritz of lime before rolling up the warm corn tortilla and that’s the perfect way to eat Tilapia tonight. It may be a bad week to be a seal but it’s definitely a good week to be a seafood lover.
How do you cook tilapia? For more creative ideas click here.