Directions

1. 1

   In a small bowl, combine the smoked paprika, cayenne, cumin, oregano, garlic powder, brown sugar, and a generous pinch of kosher salt using a fork to blend evenly. Rub this spice mixture all over both sides of the tilapia fillets.

2. 2

   Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully place the seasoned tilapia fillets in the pan. Sear for 3 to 4 minutes on the first side until deeply browned and the fish firms up. Flip and cook the other side for another 3 to 4 minutes until the fish is opaque throughout and flakes easily with a fork (internal temperature 145°F). Transfer to a plate.

3. 3

   While the fish cooks, combine the sliced red cabbage and yellow onion in a large bowl. Pour the apple cider vinegar and granulated sugar over the vegetables, season with a pinch of kosher salt, and toss well to coat. Let this slaw sit at room temperature or refrigerate to allow the flavors to develop while you prepare the remaining components.

4. 4

   In a medium bowl, combine the mashed avocado, sour cream, diced jalapeño, and fresh lime juice. Stir until smooth, adding more milk a little at a time until the crema reaches your desired consistency—creamy but spreadable.

5. 5

   Warm the corn tortillas in a dry skillet over medium heat or on a comal, heating each for about 30 seconds per side until pliable. To assemble each taco, stack two warm tortillas together and fill with a piece of blackened tilapia, a generous handful of pickled cabbage slaw, and a generous dollop of avocado crema. Drizzle with hot sauce to taste and serve immediately.