Baja Fish Tacos

Ingredients

• Cod

  Fish, atlantic, raw

  8 oz or 227g

• Flour

  All Purpose - Giant

  ¼ cup or 30g

• Panko

  365 Everyday Value

  ¼ cup or 15g

• Light Beer

  Beer - Corona Beer

  3 oz or 85g

• Coleslaw Mix

  Tesco

  4 oz or 113g

• Pineapple juice

  Canned, unsweetened, without added ascorbic acid

  ½ tbsp or 8g

• Light mayonnaise

  Salad dressing, light

  ⅛ cup or 31g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Honey

  ¼ tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Chipotle Peppers In Adobo Sauce

  Lamorena

  ¼ serving or 8g

• Lime juice

  Raw

  ½ tbsp or 8g

• Organic Tortillas,Traditional Flour

  La Tortilla Factory

  1 serving or 36g

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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