Blackened Fish Tacos with Southwest Slaw

INGREDIENTS

bag green cabbage with carrots

1 15 ounce can

black beans

1 11 ounce can

corn

red pepper, (cut into thin strips)

whole jalapeno, (seeded and minced)

1/2 cup

red onion, (chopped)

1 tsp

kosher salt

1/2 tsp

ground cumin

1/4 tsp

freshly ground black pepper

lime, (juiced)

1/3 cup

Sir Kensington's Chipotle Mayo

1/3 cup

fresh cilantro, (chopped (optional))

2 tbsp

paprika

4 tsp

thyme leaves

2 tsp

ground cumin

2 tsp

dried oregano

2 tsp

onion powder

2 tsp

garlic powder

2 tsp

salt

2 tsp

black pepper

1 lb

tilapia fillets

2 tbsp

olive oil

flour tortillas, (I like to spray my tortillas with nonstick cooking spray and lightly brown on both sides in a skillet over medium heat.)

lime wedges

Cotija cheese, (crumbled (if desired))