I may have found my new favorite taco! The blackened tilapia is just slightly spicy (so up the ground red pepper for more of a punch) and paired with sweet corn, jalapeno cream, a few onions, and creamy avocado - this is a winner!
Process sour cream, cilantro, lime juice, and jalapeno with a small food processor or hand blender.
Combine paprika, brown sugar, oregano, garlic powder, kosher salt, cumin, and red pepper in a small bowl.
Sprinkle tilapia with spice mixture.
Cut the stem end off each ear of corn. Place in the microwave and cook on high for 3-4 minutes or until tender.
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.
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.
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.
Cut the kernels from each ear.
Assemble the tacos by placing equal portions of tilapia, corn, red onion, and avocado.
Drizzle with jalapeno cream and serve with lime wedges.
Nutrition per serving
Serving Size 347g Calories 445 Fat 19 Sat Fat 5 Sodium 367 Carbs 46 Sugars 5 Fiber 9 Protein 27.