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If the name of this blog is any indication, Miss G and I love spicy food! Nexium 24HR asked if I could develop a spicy recipe in honour of the upcoming Race Day, so today I’m bringing you some spicy fish tacos and a spicy take on individual layer taco dips.
While I was at Walmart grabbing the ingredients I needed for my recipes, I also grabbed some Nexium 24HR Capsules in case any of our guests experience frequent heartburn. The nice thing about the 28 capsule package is there are two 14-day supplies included, so two of our guests could take a bottle home if needed. Nexium 24HR is the new #1 selling frequent heartburn brand* and can be used as directed for 14 days to treat frequent heartburn. (Do not take for more than 14 days or more often than every 4 months unless directed by a doctor. Note that it is not for immediate relief.)
I do think it’s important if you are serving spicy food at an event especially if you’re not providing milder alternatives, to notify your guests beforehand – some guests just aren’t fans but for some it can be uncomfortable.
I try to make a separate batch with less or no spice if I’m not sure about the level of tolerance among my guests. In the recipe directions, I’ll include a note for both recipes about how to alter each recipe to be less spicy.
How to Make Spicy Fish Tacos
First, gather your ingredients:
- 4 Tilapia filets
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 garlic clove, minced
- 1 Tablespoon olive oil
- Salt & pepper, to taste
- 1 carrot, shaved
- 1/2 cup red cabbage, chopped
- 1/2 cup peppers, optional
- 1 avocado, diced, optional
- Cilantro, optional
- 4 tortillas or tacos
- 1/2 cup creamy fish taco sauce
Season your tilapia filets with cayenne pepper, paprika, cumin, oregano, thyme, and salt & pepper. Rub the seasoning in with your fingers or the back of a spoon to really work it into the fish.
Heat olive oil and garlic in a skillet over medium heat. Add the fillets and cook through, flipping halfway through the cooking time, about 8-10 minutes total. You want to achieve a nice charred coat of spice, and you can blacken the fish if you’d like.
Slice the tilapia and divide amongst your taco shells or tortillas. Top with carrot, peppers, avocado, red cabbage, cilantro and creamy fish taco sauce (recipe below).
Fish Taco Sauce
I paired some of my favorite blender salsa from my 20 Easy Desserts ebook with this creamy fish taco sauce to round out the flavours of the fish tacos:
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- Juice & rind of one lime
- Salt & Pepper
- 1 garlic clove, minced
- 1 teaspoon cumin, optional
- 1 tablespoon capers, optional
Blend or mash together all ingredients of the fish taco sauce to make a creamy dip or condiment for your fish tacos. Be sure to taste and adjust, especially before adding any optional ingredients.
Note: because I knew I would be using fresh cilantro on the fish tacos so I left it out of the sauce.
Individual Spicy Layer Taco Dips
What I like best about serving these layer taco dips individually is that guests don’t have to feel bad about going back for more! You can also customize your offerings to make some of the cups vegetarian, dairy-free, less spicy, etc. It’s also a lot easier to serve, which is important at parties or events like watching sporting events on the big screen when you might not be gathered around a table.
To make these spicy layer taco dips, gather:
- 1 lb ground beef, optional
- 1/2 onion, minced
- 2 garlic cloves, minced
- 2 hot peppers of choice, minced
- 1 cup tomato sauce of choice
- 8 oz package cream cheese, softened
- 8 oz sour cream
- 3 teaspoon cumin
- Salt & pepper
- 16 oz jar salsa of choice
- 4 avocadoes
- 1 lb cheese, shredded
- 2 cups lettuce, shredded
- 4 tomatoes, chopped
- 1 cup black olives, optional
- 2 stalks green onions, chopped
In a frying pan over medium heat, cook the ground beef along with the onion, garlic and hot peppers, until the beef is browned, about 8 minutes. Season with 2 teaspoons cumin and stir in the tomato sauce and let simmer 2 minutes before removing from heat.
In a large bowl, blend the cream cheese, sour cream and 1 teaspoon cumin. Season with salt and pepper to taste.
In a small bowl, mash your avocados and add 1/2 cup salsa. Adjust with cumin, salt and pepper, to taste.
Start layering your layer taco dip in this order:
- Refried Beans
- Cream Cheese mixture
- Seasoned ground beef
- Black Olives
- Green Onions
Chill in the fridge for at least 30 minutes before serving.
(The layer dips you see here were assembled with the help of Miss G, so they are customized to her preference – feel free to adjust the layers and ingredients to your own liking, too!)
Be sure to grab your free printable recipe for our spicy fish tacos and creamy fish taco sauce here:
If you’re planning your own spicy meal, don’t forget to grab this coupon for Nexium 24HR if you or your guests suffer frequent heartburn.
Are you a fan of spicy food? Be sure to check out some of our other spicy recipes, like Spicy Cream Cheese Wontons and Crockpot Buffalo Chicken Dip.
For more information as to why Sugar, Spice and Glitter features sponsored posts, click here.
*Based on IRI sales data 52 weeks ending 11/1/15 among OTC brands.