Blackened Fish Tacos with Avocado-Cilantro Sauce

Ingredients

• Paprika

  Spices

  ¾ tsp or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Onion powder

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Salt

  Table

  ¼ tsp or 2g

• Brown sugar

  ¼ tsp packed or 1g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Tilapia

  Fish, raw

  ¾ lb or 340g

• Sour cream

  Reduced fat

  ¼ cup or 58g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Lime juice

  Raw

  1 lime yields or 44g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Salt

  Table

  1 dash or 0.4g

• Red cabbage

  Red, raw

  ¼ cup, shredded or 18g

• Cabbage

  Napa, cooked

  ¼ cup or 27g

• Onions

  Raw

  ¼ medium or 28g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  1 lime yields or 44g

• Canola oil

  1 tbsp or 14g

• Tortillas

  Ready-to-bake or -fry, corn

  6 tortilla or 144g

Directions

1. For the Blackened Fish: 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. For the Avocado-Cilantro Sauce: Combine the sour cream, avocado, smaller portion of cilantro, juice of 1 lime, minced jalapeno, and salt in a food processor or blender. Pulse until well-combined.
3. Make the slaw by slicing the red and green cabbage thinly. Mix well in a bowl with diced onion, remaining cilantro, and juice of a lime. Set aside in a large bowl for topping later.
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 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

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