Blackened Fish Tacos

My husband loves fish tacos. Every time we go to a Mexican restaurant, he orders fish tacos. So it is only right that I try out a few fish tacos on him.

With these tacos, the fish is marinaded in a spice mixture and then topped with more spice before cooking. The tacos are filled with a cucumber and pineapple slaw and then topped with an avocado cream sauce. The cucumber pineapple slaw was a pleasant surprise. I was not sure how sweet pineapple would taste with cabbage and cucumber, but turns out it is really delicious. I love the sweetness in these tacos.

Blackened Fish Tacos

Ingredients:

• 1 1/2 pounds tilapia
• 6 flour tortillas
• 1/2 cup Mexican cheese blend
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter

Spice Rub and Marinade

• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon low sodium soy sauce
• 3 tablespoons lime juice
• 3 tablespoons olive oil

Pineapple and Cucumber Slaw

• 2 cups drained pineapple tidbits
• 2 cups shredded red cabbage
• 1/2 cucumber, diced
• 1/4 cup diced red onion
• 1/4 cup dried cilantro
• 1 tablespoon lime juice
• black pepper, to taste

Avocado Cream

• 1 avocado
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1/4 teaspoon garlic powder

Directions:

1. In a small bowl combine the chili powder, brown sugar, paprika, cumin, garlic powder, onion powder, oregano, black pepper and cayenne pepper.
2. Remove 1 1/2 tablespoons and place in another small bowl. Whisk in the olive oil, lime juice and soy sauce.
3. Place the fish in a sealable container and pour the marinade over top. Seal the container and allow to sit at room temperature for 30 minutes.
4. In a large bowl, toss together the pineapple, cabbage, cucumber, red onion, cilantro, lime juice and black pepper. Cover and refrigerate until ready to serve.
5. In a medium bowl, whisk together the avocado, sour cream, mayonnaise, lime juice and garlic powder.
6. After the fish has marinated for 30 minutes, remove the fish and pat dry.
7. Mix the remaining spice mix with 1 tablespoon olive oil and rub evenly over both sides of the fish.
8. Let sit for 15 minutes at room temperature.
9. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter. As soon as the skillet is hot and butter has melted, add the fish and cook until blackened on both sides, about 3-4 minutes per side.
10. Remove the fish from the skillet and break into large pieces and evenly divide among the tortillas. Top the fish with the cheese, cucumber pineapple slaw and avocado cream.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 760
Total Fat		44g
Saturated Fat		14g
Polyunsaturated Fat		3.3g
Monounsaturated Fat		18.5g
Trans Fat		1.1g
Cholesterol		141mg
Sodium		549.3mg
Potassium		1194mg
Total Carbohydrates		57.1g
Dietary Fiber		9.5g
Sugars		21.8g
Protein		45.1g
Vitamin A 37% Vitamin C 142.2%
Calcium 46.2% Iron 20.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Carls Bad Cravings.