Taco Week, Part One: Blackened Fish Tacos

I have an undying love for salsa.

However, I also have a general distaste for taco seasoning mix from a packet. Something about it is just unappetizing to me. Don't get me wrong, if a taco is in front of me, I will eat it, but it's not something I would eat for multiple days in a row.

So, when we decided on a taco week, I had to come up with some appealing varieties to avoid the dreaded taco mix. We decided on: fish tacos, korean/asian pork tacos, and vegetarian "meat" and bean tacos.

First up was fish tacos. And let me just say, I was not expecting these to come out as good as they did. The flavoring of the fish with all of the toppings was excellent. Definitely a recipe where you will keep coming back for more.

Here is the original recipe. I urge you to try these; you will not be disappointed!

Ingredients
Fish
-1 or 2 fish fillets (I used thawed tilapia from Costco)
-1 tsp paprika
-1 tsp onion powder
-1 tsp garlic
-1 Tbsp brown sugar
-1 tsp salt
-1 tsp black pepper
-1/2 tsp cayenne
-1/2 tsp oregano
-1/2 tsp cumin
-1 Tbsp olive oil

Taco Filling
-soft tortillas
-iceberg or romaine lettuce, chopped
-red onion, finely diced
-grape tomatoes, chopped (optional)
-shredded cheese (preferably "Mexican" style)
-sour cream
-sriracha sauce

Instructions
Mix all of the spices together in one bowl. Defrost your fish and pat it dry. Coat fish in spice mixture; make sure it is all covered.
Pour the olive oil in a skillet over medium high heat. Once hot, place the fish into the skillet. Let cook for about 30 seconds to blacken it on the one side. Flip it over to blacken the other side. Lower the heat and cook for another 2-3 minutes.
Remove fish from heat and break apart into chunks.
Prepare the taco ingredients. In a small bowl, mix 1-2 tablespoons of sour cream with about 6-10 drops of sriracha (depending on your heat preference).
Create your taco, and dig in!