Blackened Baja Fish Tacos


  • 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
  • 1 tablespoon canola oil
  • 8 (6-inch) corn tortillas
  • 1/2 ripe peeled avocado, thinly sliced
  • shredded lettuce
  • diced tomatoes
  • salsa
  • lime wedges
Preparation
1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
2. 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.
3. Warm tortillas according to package directions. Top tacos with fish and jalapeño sauce and what ever toppings you wish.

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