Blackened Tilapia Tacos with Cilantro Lime Slaw

In a small bowl, combine 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper to create the blackening seasoning.

Pat 32 oz tilapia fillets dry with paper towels and generously coat both sides with the blackening seasoning, pressing it in to adhere.

For the cilantro lime slaw, in a large bowl, combine 4 cups shredded cabbage, 2 julienned carrots, and 1/2 thinly sliced red onion.

In a separate small bowl, whisk together 1/4 cup lime juice, 1 tbsp lime zest, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tbsp honey, and 1/4 cup chopped cilantro.

Pour the dressing over the cabbage mixture and toss to coat evenly. Season with salt to taste. Refrigerate for at least 15 minutes to allow flavors to meld.

Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until almost smoking.

Cook the tilapia fillets for 3-4 minutes per side until blackened and cooked through (internal temperature of 145°F). Work in batches if necessary, adding the remaining 1 tbsp olive oil as needed.

While the fish is cooking, warm 12 corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and heat in a 350°F oven for 5-7 minutes.

Flake the cooked tilapia into large chunks with a fork.

To assemble tacos, place a portion of blackened tilapia on each tortilla, top with cilantro lime slaw, sliced avocado, and crumbled queso fresco.

Serve with lime wedges on the side for squeezing over the tacos.