Blackened Fish Tacos with Avocado Cilantro Aioli

INGREDIENTS

• 1 tablespoon ground cumin
• 1½ teaspoons smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• ½ teaspoon salt
• 1 ½ pounds Mahi Mahi or Tilapia filets (cut lengthwise)
• 1 tablespoon vegetable oil
• 8 soft corn tortillas 6-inch or smaller (street style)
• Lime wedges
• 1 cup red cabbage (shredded)
• 1 cup green cabbage (shredded)
• 1 cup tomatoes diced

Avocado Cilantro Aioli

• 1 ripe medium avocado (peeled and pitted)
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 3 tablespoons freshly squeezed lime juice
• ¼ cup fresh chopped cilantro leaves
• ½ jalapeno pepper (seeds removed and rough chopped)
• 2 cloves garlic (rough chopped)
• ½ teaspoon cumin
• salt to taste

DIRECTIONS

For the aioli, combine avocado, sour cream, mayonnaise, lime juice, cilantro, jalapeno pepper and seasonings in a blender. Process until smooth. Transfer to a small bowl and refrigerate.

For the fish, combine dry spices in a bowl. Sprinkle and rub seasoning evenly over both sides of the fish filets.

Heat oil in a large grill pan (or sauté pan) over medium-high heat. Add fish and cook 2-4 minutes on each side or until just cooked through.

Heat tortillas to desired doneness. Divide fish evenly among tortillas. Spoon aioli in a Ziploc bag and cut the corner of the bag (to make a small opening). Top off with sauce, tomatoes, shredded cabbage and an additional squeeze of lime (if desired).