Blackened Tilapia Tacos with Jalapeno Cream

INGREDIENTS

• 1/4 cup sour cream
• 2 tablespoons cilantro, minced
• 2 tablespoons lime juice
• 1 jalapeno, seeded and diced
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons brown sugar
• 1 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1 pound tilapia fillets
• 4 ears corn, husky intact
• 1-2 tablespoon canola oil
• 8 corn tortillas (or flour tortillas)
• 1/2 cup red onion, thinly sliced
• 1 avocado, thinly sliced
• 1 lime, wedged

DIRECTIONS

1. Process sour cream, cilantro, lime juice, and jalapeno with a small food processor or hand blender.
2. Combine paprika, brown sugar, oregano, garlic powder, kosher salt, cumin, and red pepper in a small bowl.
3. Sprinkle tilapia with spice mixture.
4. Cut the stem end off each ear of corn. Place in the microwave and cook on high for 3-4 minutes or until tender.
5. Remove from microwave. Using a towel to protect your hands from the heat, squeeze the corn husk from the uncut end to push the husk and silk off the ear. Reserve husked corn for later.
6. Heat oil in a heavy skillet (cast iron preferably) over medium high heat until it begins to shimmer. Add tilapia and cook for 2-3 minutes per side or until fish flakes easily.
7. Add a bit more oil if necessary to the pan, then add the corn. Rotate and cook for 3-4 minutes or until the corn is golden brown in spots.
8. Cut the kernels from each ear.
9. Assemble the tacos by placing equal portions of tilapia, corn, red onion, and avocado.
10. Drizzle with jalapeno cream and serve with lime wedges.

Nutritional Information