Categories: Fish

Ingredients

• 1/4 cup reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 jalapeno pepper, seeded and chopped
• 1 cup thinly sliced white onion
• 1 tablespoon of Garlic
• 1 1/2teaspoons paprika (I used 1 tsp smoked)
• 1 1/2 teaspoons brown sugar (I used 1 tsp)
• 1 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 4 (6-ounce) tilapia fillets
• 1 tablespoon canola oil (or olive oil-I used spray olive oil on griddle)
• 8 (6-inch) corn tortillas (I used flour)
• 1/2 ripe peeled avocado, thinly sliced (I cut up 2 small avocados and added the sour cream mix)

Directions

1. Combine first 6 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.

2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

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