Blackened Fish Tacos

When you're planning for a pool party or backyard barbeque, you can't go wrong with hand-held options – but why stick with basic burgers? These flavorful tacos feature spicy blackened tilapia, perfectly balanced with crunchy cabbage slaw and cool, creamy avocado-cilantro sauce.

Ingredients

Filling

• 1 ½ pounds tilapia fillets
• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic & onion powder
• 1 teaspoon dried oregano
• ½ teaspoon cumin
• ½ teaspoon salt & brown sugar
• ¼ teaspoon cayenne pepper
• 2 tablespoons canola oil
• 12 corn tortillas

Cabbage Slaw

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ medium onion, diced
• ½ cup cilantro, chopped
• 2 tablespoons lime juice

Sauce

• ½ cup sour cream
• 1 avocado, skin and pit removed
• ¼ cup cilantro, chopped
• 2 tablespoons lime juice
• 1 jalapeno, chopped and seeded
• Salt to taste

Directions

1. In a small bowl, combine the paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Rub this mixture over both sides of the tilapia fillets.
2. Combine sauce ingredients in a blender (or food processor). Pulse until smooth and well mixed.
3. Combine all of the slaw ingredients in a large bowl and stir until well mixed.
4. Heat the canola oil in a pan over medium-high heat.
5. Add tilapia filets (depending on the size of your pan, you may need to cook 2 or 3 at a time). Cook filets for 4 to 5 minutes per side, or until the fish is blackened and flakes easily with a fork. Put the fish on a plate and set aside.
6. Keep the pan on the heat and warm up the tortillas by cooking them for about 30 seconds per side.
7. Use a fork to break the blackened tilapia into bite-sized pieces. Place fish on the tortillas, top with slaw and drizzle with avocado-cilantro sauce. Serve hot.