Blackened Fish Tacos with Creamy Avocado Sauce

Name: Blackened Fish Tacos with Creamy Avocado Sauce
Total time: 35
Yield: 3
Ingredients: 2 teaspoons garlic powder; 1 ½ teaspoons smoked paprika; 1 teaspoon cayenne pepper; 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon brown sugar; salt and ground black pepper to taste; 3 (4 ounce) fillets flounder; 1 tablespoon olive oil, or as needed; 6 (6 inch) corn tortillas; ½ (8 ounce) package coleslaw mix; ½ cup chopped cilantro; 2 medium limes, juiced; salt and ground black pepper to taste; 1 large avocado, diced; ½ cup chopped cilantro; ¼ cup water; 2 medium limes, juiced; 3 tablespoons mayonnaise; 2 teaspoons Dijon mustard; salt and ground black pepper to taste; ½ tablespoon chopped pickled jalapeno peppers

Recipe by Nancy Vargas from allrecipes.com

Dinner 35 Mins.

Ingredients

3 servings

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2 teaspoons garlic powder
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1 ½ teaspoons smoked paprika
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1 teaspoon cayenne pepper
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1 teaspoon chili powder
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1 teaspoon ground cumin
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½ teaspoon brown sugar
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salt and ground black pepper to taste
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3 (4 ounce) fillets flounder
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1 tablespoon olive oil, or as needed
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6 (6 inch) corn tortillas
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½ (8 ounce) package coleslaw mix

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½ cup chopped cilantro
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2 medium limes, juiced
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salt and ground black pepper to taste
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1 large avocado, diced
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½ cup chopped cilantro
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¼ cup water
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2 medium limes, juiced
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3 tablespoons mayonnaise
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2 teaspoons Dijon mustard
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salt and ground black pepper to taste
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½ tablespoon chopped pickled jalapeno peppers

Instructions

Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.