Blackened Tilapia Fish Tacos

These were so delish and light! I swear I could eat fish tacos every day, so needless to say, I love different variations of them.  These are packed with flavor and very light. 

1/4 cup sour cream

Click to see sa2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon honey

Click to see savings1 jalapeño pepper, seeded and chopped

1 cup thinly sliced white onion

Click to see savings 1 1/2 teaspoons paprika

1 1/2 teaspoons brown sugar

1 teaspoon dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon salt

Click to see savi1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

4 (6-ounce) tilapia fillets

Click to see savings1 tablespoon canola oil

Click to see savi8 (6-inch) corn tortillas

1/2 ripe peeled avocado, thinly sliced

Click to see savin4 lime wedges

Click to see savingsCombine first 5 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.

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.

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