Blackened Fish Tacos

     I had some of the best fish tacos while on vacation in Cancun, Mexico a couple weeks ago. When I stumbled upon this blackened fish taco recipe, I could not wait to make them. Although not the same as what I had in Mexico, these fish tacos are some of the best I've had!

Ingredients for the Blackened Fish:

• 1.5 lbs tilapia fillets
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp brown sugar
• 1/4 tsp cayenne pepper
• 2 tbsp canola oil
• 12 corn tortillas

For the Slaw:

• 1/2 red cabbage, thinly sliced
• 1/4 green cabbage, thinly sliced
• 1/2 medium onion, diced
• 1/2 cup cilantro
• Juice of 1 lime

For the Avocado-Cilantro Sauce:

• 1/2 cup sour cream
• 1 ripe avocado
• 1/4 cup cilantro
• 1 jalapeno, seeded
• Juice of 1 lime
• Pinch of salt

     Combine the spices for the fish in a bowl. Add the fish to an oiled pan, and rub the spice mixture onto them. Heat a skillet over medium-high heat, and add the fillets. Fry 4-5 minutes on each side, or until the fish begins to fall apart. Warm the tortillas in the skillet for about 30 seconds on each side.

     In a food processor, combine the ingredients for the avocado-cilantro sauce. Place in a small dish and set aside.

Add the ingredients for the slaw in a bowl, mix well, and set aside.

Assemble the tacos, and you are ready to serve!