These tacos are a big hit for family dinners or get-togethers with friends. Kids and adults both love them, and the toppings can be customized for every taste.
Cooking With Friends Kitchen
3 tablespoons paprika
2 tablespoons chili powder
1 teaspoon black pepper
1 tablespoon dried minced onion
1 teaspoon garlic powder
½ tablespoon salt
2 pounds tilapia or light, mild fish
1 tablespoon olive oil
1 can black beans
2 cloves garlic, minced
12 small flour tortillas
For Taco bar:
Chopped tomatoes, chopped cilantro, plain lowfat yogurt, thinly sliced yellow, green and red peppers
Preheat oven to 350 degrees.
In a large, shallow bowl, create the spice rub by mixing well the paprika, chili powder, black pepper, dried minced onion, garlic powder, and salt. Set aside. Cut the limes in half, and in a large mixing bowl, drizzle lime juice over the tilapia.
Dredge each piece of lime-flavored tilapia in the spice rub (the lime juice should help the spices stick to the fish), shaking off any excess. Discard any unused seasoning. Place the fish in a single layer in a large baking dish. Drizzle with ½ tablespoon olive oil. Bake for about 20-25 minutes, or until fish is done.
While fish is baking, prepare your taco bar of tomatoes, cilantro, yogurt, and peppers. Sautee minced garlic in ½ tablespoon olive oil, slowly add black beans and cook on low for about 15 minutes.
Slice baked fish into strips about one inch wide and five inches long. If using later, freeze at this point.
Makes 12 tacos