BLACKENED FISH TACOS WITH AVOCADO-CILANTRO SAUCE

Host The Toast
For the Blackened Fish:

• 1.5 lbs rainbow trout fillets
• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon brown sugar
• pepper
• 2 tablespoons coconut oil
• 12 corn tortillas

For the Slaw:

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ medium-sized onion, diced
• ½ cup cilantro
• Juice of 1 lime

For the Avocado-Cilantro Sauce:

• ½ cup sour cream/plain yogurt/mayo
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Salt, to taste

DIRECTIONS

1. Heat oven at 450 
2. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over  fillets, and then rub the seasonings in.
3. Combine all of the Avocado-Cilantro Sauce ingredients in a bowl. Mix well.
4. Combine all of the Slaw ingredients in a large bowl and mix well.
5.  Line bottom of cookie pan with aluminum foil and spray, Put fish on. Put dabs of butter or coconut oil on top of seasoning mixture. Cook for about 10 minutes, or until the outside is blackened and the fish flakes apart easily.
6. Remove the fish from the heat, and if desired, warm the corn tortillas in skillet with oil over medium heat, cooking for about 30 seconds on each side.
7. I squeeze the rest of the lime on the cooked fish and serve
8. (the original author said) Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.