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Blackened Fish Tacos with Pineapple Cucumber Slaw

Jen, Carlsbad Cravings
  • 26 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

tilapia ((I use 4 5 oz. fillets))

6

6-inch corn tortillas, warmed

1/2 cup

Mexican cheese blend, more or less

2 tbsp

olive oil, divided

1 tbsp

butter

3 tbsp

olive oil

3 tbsp

lime juice

1 tbsp

reduced sodium soy sauce

1 1/2 tbsp

Spice Rub ((in directions))

1 tbsp

EACH ancho chili powder, brown sugar

1 tsp

EACH smoked paprika, ground cumin, garlic pwdr, onion pwdr, salt

1/2 tsp

EACH dried oregano, pepper

1/4 tsp

cayenne pepper ((optional))

2 cups

chopped fresh pineapple

2 cups

thinly sliced red cabbage

1

medium cucumber, peeled and chopped

1/4 cup

chopped red onion

1/2 cup

loosely packed cilantro, chopped

1 tbsp

lime juice

salt and pepper (to taste)

1

medium avocado

1/2 cup

sour cream

2 tbsp

mayonnaise

1 tbsp

lime juice

1/2 tsp

salt

1/4 tsp

ground cumin

1/4 tsp

garlic powder

2 people Recommend This Recipe