Blackened Fish Tacos with Avocado Crema Delight

Ingredients

• 1 lb white fish fillets (such as tilapia or snapper)
• 2 tablespoons blackening seasoning
• 2 tablespoons olive oil
• 8 small corn or flour tortillas
• 1 cup shredded cabbage
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• to taste lime wedges for serving
• 1 ripe avocado
• 1/2 cup Greek yogurt
• 1 tablespoon lime juice
• 1 clove garlic, minced
• to taste salt

Instructions

1. Prepare the Avocado Crema: In a food processor, combine the ripe avocado, Greek yogurt, lime juice, minced garlic, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside in the refrigerator to chill and firm up.
2. Season the Fish: Pat the fish fillets dry with paper towels. Rub both sides of the fillets with blackening seasoning, ensuring even coverage.
3. Cook the Fish: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned fish fillets and cook for about 3-4 minutes on each side or until the fish is blackened and cooked through. The fish should flake easily with a fork. Remove from the skillet and let it rest for a couple of minutes.
4. Warm the Tortillas: In the same skillet, add the corn or flour tortillas one at a time, warming each for about 30 seconds on each side until soft and pliable.
5. Assemble the Tacos: Flake the blackened fish into large pieces. Place the warmed tortillas on a plate, and top each with shredded cabbage, flaked fish, diced red onion, and a sprinkle of fresh cilantro.
6. Add Avocado Crema: Drizzle or spoon the chilled avocado crema over the top of each taco. Serve with lime wedges on the side for extra zing.