Blackened Tilapia Tacos with Cilantro Avocado Sauce

 Ingredients

1.5 lbs tilapia fillets

1 1/2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon brown sugar

1/4 teaspoon cayenne pepper

2 tablespoons canola oil

12 corn tortillas

For the Slaw:

1/2 red cabbage, sliced thin

1/2 cup cilantro

Juice of 1 lime

For the Avocado-Cilantro Sauce:

1/2 cup sour cream

1 ripe avocado, pitted and skinned

1/4 cup cilantro, chopped

Juice of 1 lime

1 jalapeno, chopped and seeded

Salt, to taste

Directions

In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.

Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.

Combine all of the Slaw ingredients in a large bowl and mix well.

Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia  Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the tilapia into 2-3" pieces. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Enjoy!