Happy Taco Tuesday!
Three things that surprised me about this recipe:
1. I usually prefer soft taco shells over crunchy taco shells. After trying this recipe with both, crunchy taco shells are the way to go. The crunchy-ness adds the perfect match for the flaky texture of the fish.
2. I dislike spicy foods. I like my food to have flavor and I want to live to talk about it. This recipe has a nice not over-the-top spice for people who like spicy (you can always add more) and great flavor for those who don’t!
3. Avocados, Avocados, and more Avocados! Don’t skimp on the avocados in this recipe. The creamy taste of the avocado balances out the smoky chipotle peppers.
4 4 oz tilapia filets
1 cup chicken broth
2 Tablespoons orange juice
1 Tablespoon Mexican seasoning blend (I recommend using one that is salt-free)
2 teaspoons cumin
1 can chipotle peppers, in Adobo sauce (don’t worry you won’t use the whole can)
1 can black beans, rinsed and drained
1 bunch cilantro
8 crunchy taco shells
1 avocado, sliced
1 cup cheese (optional)
- Preheat oven to 400 degrees.
- Chop 1-2 chipotle peppers and reserve 2 tablespoons Adobo sauce. See tip below.
- Combine broth, juice, spices, chopped peppers and 2 tablespoons Adobo sauce in a medium bowl.
- Place tilapia filets in gallon zipper topped bag and add sauce.
- Marinate for 4-8 hours.
- Spray baking dish with non-stick cooking spray. Pour entire contents of bag into pan and cover with foil. Bake for 15 minutes, remove foil and cook for 10 minutes more or until fish is flaky.
- Meanwhile, drain beans and cook in a medium saucepan until warmed through.
- Spread beans in bottom of taco shells, top with fish, cilantro, avocado, and cheese.
Tip: FREEZE IT: The KC dietitian loves the smoky flavor of chipotle peppers. One of my secret ingredients in many recipes are canned chipotle peppers in adobo sauce but I never need to use a whole can. Whatever I don’t use I pour into a small plastic container and keep them in the freezer until next time.