Blackened Tilapia Baja Tacos

These tacos have become a fast favorite for dinner (I've made them twice in the last week)!

Blackened Tilapia Baja Tacos

1/4 cup sour cream

1/4 cup mayonnaise

1/4 cup chopped fresh cilantro

3 Tablespoons fresh lime juice

1 jalapeño, seeded and chopped

Salt to taste

1 medium onion, diced

1/4 cup chopped cilantro

1 1/2 teaspoons paprika

1 teaspoon brown sugar

1 teaspoon dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon cumin

1/8-1/4 teaspoon ground red pepper (I used 1/8 teaspoon)

4 (6-ounce) tilapia fillets

1 tablespoon canola oil

8 corn tortillas

Avocado, thinly sliced

4 lime wedges

Combine sour cream, mayonnaise, cilantro, lime juice, and jalapeno in a food processor; process until smooth.  Taste and season with salt if needed.

Combine diced onion and cilantro in a small bowl.

Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish.  Heat oil in a large non-stick skillet over medium-high heat.  Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

Warm tortillas.  Divide fish, sliced avocado, cilantro-lime cream, and onion mixture evenly among tortilla.  Serve with lime wedges.

Adapted from Cooking Light