Blackened Baja Tacos

tilapia-taco-ck-l

Ingredients

  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 jalapeño pepper, seeded and chopped
  • 1 cup thinly sliced white onion
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 4 (6-ounce) tilapia fillets (I used cod.)
  • 1 tablespoon canola oil
  • 8 (6-inch) corn tortillas (I used flour tortillas.)
  • 1/2 ripe peeled avocado, thinly sliced
  • 4 lime wedges

Preparation Instructions

  • Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
  • Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
  • Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.
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