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

  12 oz or 340g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Lime juice

  Raw

  3 tbsp or 45g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Salt

  Table

  1 dash or 0.4g

• Red cabbage

  Red, raw

  3 cup, shredded or 210g

• Cabbage

  Raw

  1 ½ cup, shredded or 105g

• Onions

  Raw

  3 tbsp chopped or 30g

• Canola oil

  1 tbsp or 14g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, medium or 276g

Directions

1. Combine paprika, garlic powder, oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper in a small bowl. Rub the mixture onto both sides of the tilapia fillets.
2. In a blender or food processor, blend sour cream, avocado, two-thirds of the cilantro, half of the lime juice, jalapeno, and salt until smooth.
3. Mix sliced red and green cabbage with diced onion, remaining cilantro, and lime juice in a bowl. Set aside.
4. Heat oil in a pan over medium-high heat. Cook tilapia for 4-5 minutes per side until blackened and flaky.
5. Warm corn tortillas in the same skillet over medium heat for about 30 seconds on each side.
6. Break tilapia into pieces, stack tortillas in pairs, and distribute fish evenly. Top with slaw and avocado-cilantro sauce. Serve.