blackened fish tacos

30 minutes

1/4 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh squeezed lime juice
1 jalapeño, seeded and quartered
2/3 cup onion
1/2 cup slaw mix or shredded cabbage
1 1/2 teaspoon paprika
1 1/2 teaspoon brown sugar
1 teaspoon oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed or ground red pepper
2 6 ounce tilapia fillets
1 tablespoon olive oil
6 corn tortillas
1 avocado sliced
cilantro for garnish
lime wedge for garnish
tapatio or other mexican hot sauce for garnish

heat tortillas in oven wrapped in foil or as directed on packaging. combine sour cream through jalapeño in a food processor and process until smooth. mix with onions and slaw mix. set aside. combine paprika through red pepper in small bowl. heat oil in skillet over medium high. season both sides of tilapia with mixture. when skillet is hot, add tilapia and brown each side for 3 minutes on each side. remove from heat. divide fish evenly between tortillas. distribute slaw and onion mixture evenly. top with avocado, cilantro and tapatio if desired. garnish with a lime wedge per taco.

serves 2-3