Blackened Fish Taco’s

This blackened fish is a little on the spicy side, but the creamy avocado sauce comes in handy to help tone down the heat in these tacos.

Ingredients

• 1 lb. tilapia fillets or other white-fleshed fish fillets, approximately ¾ – 1 inch thick*
• 2-3 Tbsp. olive oil

Blackened Seasoning:

• 1 tsp. paprika
• ¼ tsp. garlic powder
• ½ tsp. black pepper
• 1/8 – ¼ tsp. cayenne pepper depending on your spice preference
• ¼ tsp. oregano dried
• ¾ tsp. salt

Avocado Sauce:

• 1 large avocado peeled and pitted
• 2 Tbsp. Greek yogurt or dairy-free, plain
• 2 Tbsp. lime juice fresh
• 1 Tbsp. cilantro
• 8 corn tortillas
• ½ cup red cabbage shredded
• ¼ cup cilantro finely chopped
• ¼ cup green onions chopped
• ¼ cup queso fresco crumbled, optional

Instructions

1. In a small bowl combine blackened seasoning ingredients. Toss to combine.
2. Sprinkle blackened seasoning over both sides of the fish fillets. Rub into seasoning into the fillets.
3. Place 2-3 tablespoons of oil into a cast iron skillet over medium-low heat. Add fish fillets to heated skillet and cook for 4-5 minutes on both sides.*
4. While fish fillets are cooking, place avocado, yogurt, lime juice, and 1 tablespoon cilantro into a small food processor or blender. Process until completely smooth and thoroughly combined.
5. Serve cooked fish on corn tortillas with avocado sauce, cabbage, additional cilantro, green onions and queso fresca.