BLACKENED FISH STREET TACOS

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Start by making the pickling liquid for the cucumbers and onions.

Combine 3/4 cup sugar, 3/4 cup apple cider vinegar, and 1 cup water in a pot.

Add 1 tablespoon salt to the pot and bring the mixture to a boil, stirring until the sugar and salt dissolve.

Peel the skin off the English cucumber and slice it thinly.

Peel and mash 3 cloves of garlic to flavor the pickling liquid.

Cut the red onion in half, remove the outer layer, and slice it thinly.

Add the sliced cucumbers and onions to the boiling pickling liquid and boil for several minutes until tender.

Reserve 2 tablespoons of the pickling liquid for the creamy sauce and let the rest cool completely.

Transfer the pickled cucumbers and onions to a container and let them cool to room temperature before using them on the tacos.

Prepare the tilapia fillets for blackening.

Season the tilapia fillets with blackening seasoning (not specified in the transcript).

Heat a skillet over medium-high heat until hot.

Place the seasoned tilapia fillets in the skillet and cook until blackened, about 3-4 minutes per side.

Remove the fish from the skillet and let it rest for a few minutes before flaking it into bite-sized pieces.

Warm the small corn tortillas directly over an open flame on the stove until charred and pliable.

Assemble the tacos by placing the flaked tilapia into each tortilla.

Top with the pickled cucumbers and onions, and drizzle with the reserved pickling liquid mixed with a creamy sauce (not specified how to make in the transcript).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens