3 Servings 25 min Cook
3/4 Tsp Paprika
1/2 Tsp Garlic Powder
1/2 Tsp, ground Oregano
1/2 Tsp Onion Powder
1/4 Tsp, ground Cumin
1/4 Tsp Salt
1/4 Tsp packed Brown Sugar
0 Tsp Cayenne Pepper
3/4 Lb Tilapia
1/4 Cup Sour Cream
1/2 Fruit Avocados
2 Tbsp Fresh Cilantro
1 Lime yields Lime Juice
1 Pepper Jalapeno Peppers
1 Dash Salt
1/4 Cup, shredded Red Cabbage
1/4 Cup Cabbage
1/4 Medium (2-1/2" dia) Onions
1 Cup Fresh Cilantro
1 Lime yields Lime Juice
1 Tbsp Canola Oil
6 Tortilla Tortillas
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.
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.
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.
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.
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.
Stack the tortillas in twos.
Distribute the fish evenly between the sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce.
Serve.
