BLACKENED FISH TACOS WITH AVOCADO-CILANTRO SAUCE

INGREDIENTS
For the Blackened Fish:

1.5 lbs tilapia fillets
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon brown
sugar
¼ teaspoon cayenne pepper
2 tablespoons canola oil
12 corn tortillas

For the Slaw:

½ red cabbage, sliced thin
¼ green cabbage, sliced thin
½ medium-sized onion, diced
½ cup cilantro
Juice of 1 lime

For the Avocado- Cilantro Sauce:

½ cup sour cream
1 ripe avocado, pitted and skinned
¼ cup cilantro, chopped
Juice of 1 lime
1 jalapeno, chopped and seeded
Salt, to taste

DIRECTIONS

1. 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.

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

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

4. Heat the oil in a heavy-
bottomed pan over medium-
high heat. Once heated, add in
the tilapia (a few at a time if
you can't fit them all at once).
Cook for 4-5 minutes on each
side, or until the outside is
blackened and the fish flakes
apart easily.

5. 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.

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