Blackened Fish Tacos with Avocado-Cilantro Sauce (A Time to Shred- Year Six: Volume 10; January, 2016)

Prep time: 30 min

Cook time: 15- 30
Ready in: 45 min- 1 hour
Serves: 6

Ingredients: 
FISH:

1 1/2 tsp. paprika
1 tsp. garlic powder
1 tsp. oregano
1 tsp. onion powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. brown sugar
1 1/2 lb. tilapia fillets
2 T. canola oil
12 corn tortillas

Mango salsa (for serving)

SAUCE:

1/2 c. sour cream
1 ripe avocado- pitted, skinned
1/4 c. cilantro- chopped
Juice of 1 lime
1 jalapeño- chopped, seeded
Salt, to taste

SLAW:
1/2 red cabbage- sliced thin
1/4 green cabbage- sliced thin
1/2 medium-sized onion- diced
1/2 c. cilantro
Juice of 1 lime

Directions:
- In a small bowl, combine fish spices and sugar
- Rub seasonings on both sides of tilapia fillets, and set aside
- Combine all sauce ingredients in a food processor, pulsing until well combined

- Combine all slaw ingredients in a large bowl, mixing well
- Heat oil in a heavy-bottomed pan over medium-high heat

- Once heated, add tilapia and cook until outside is blackened and fish flakes apart easily, about 4- 5 min per side
- Remove fish from heat

- Warm tortillas in same skillet over medium heat, cooking for about 30 seconds on each side
- Break up tilapia into 2- 3" pieces

- Stack tortillas in twos

- Distribute fish evenly between the 6 sets of tortillas, top with slaw, sauce, and salsa

- Serve

*Liz found recipe here