Blackened Tilapia Tacos

 

1/4 cup sour cream

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 jalapeño pepper, seeded, ribs removed and finely chopped

1 cup thinly sliced white onion

1 1/2 teaspoons paprika

1 1/2 teaspoons Old Bay

1 teaspoon dried oregano

1 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon ground cumin

1/4 teaspoon ground red pepper

4 (6-ounce) tilapia fillets

1 tablespoon canola oil

8 (6-inch) corn tortillas

1/2 ripe peeled avocado, thinly sliced

4 lime wedges

 

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 over a gas flame or in a skillet. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

 

Topping ideas:

Sliced radish

Diced tomato

Shredded cabbage

Coarse sea salt