NOTE: My original recipe used Avocado Crema. Feel free to make that if preferred over a dressing.

• Make the dressing. Use a small food processor to combine the dressing ingredients - plain Greek yogurt, mayonnaise, olive oil, cilantro, lime juice, sugar, and seasonings. Add to a small bowl to serve.

  3/4 cup Greek yogurt, 1/4 cup mayonnaise, 3 Tablespoons olive oil, 1/3 cup cilantro, 1 medium lime, 2 teaspoons granulated sugar, kosher salt and freshly ground black pepper
• Make the veggie slaw. Combine the sliced cabbage, red onions, jalapeño, and cilantro and top with a couple splashes of rice wine vinegar.

  3 cups cabbage, 1/4 cup red onion, 1/2 large jalapeno, 2 Tablespoons cilantro, 2 Tablespoons rice wine vinegar
• Prep blackened seasoning. Combine the seasoning ingredients – smoked paprika, brown sugar, garlic powder, salt, onion powder, ground cumin, red pepper flakes, and cayenne pepper. Stir well.

  1 Tablespoon smoked paprika, 1 Tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon ground cumin, ½ teaspoon red pepper flakes, ½ teaspoon cayenne pepper
• Prep fish. Use paper towels to pat dry the fish on both sides.
• Add seasoning to the fish. Add a little drizzle of olive oil to the fish and then sprinkle the blackened seasoning over both sides of the tilapia. Use your hands to press the seasoning into the fish. Let rest.

  NOTE: You can add seasoning to the fish ahead of time and stick them back in the fridge for a few hours before pan frying.

  2 pounds tilapia, avocado oil or olive oil
• Pan fry the fish. Add some avocado oil to a large cast iron skillet over medium-high heat. When hot, add seasoned fish and cook on one side for a few minutes. Flip and cook the other side until done or when the fish flakes easily with a fork.
• Assemble tilapia tacos. Warm up some flour tortillas. Add the fish, slaw, dressing, and any other toppings to the warm tortillas. We like sliced avocado and Spicy Pickled Onions (with a couple of lime wedges)!

  8 medium corn or flour tortillas, sliced avocado and pickled onions
• Store leftover fish, slaw, and dressing in separate airtight containers. Reheat to serve.