I was listening to NPR one morning earlier this summer and a news story about fish consumption came on. The story was about how pregnant women and children have long been discouraged from eating large amounts of fish and how this has led to a lot of women avoiding eating and serving fish to their children all together. However, current recommendations actually suggest eating 2-3 servings of low-mercury fish per week. I was surprised to hear how much fish was recommended, but more surprised to realize that I probably eat fish 2-3 times a month! I hadn't been avoiding fish for health concerns, but I did avoid it due to my mentality that it was too difficult to cook and that it was too expensive to experiment with. But after this news story, I made an effort to start eating more fish and I realized that 1. it's not that hard too cook! and 2. it CAN be expensive, but it doesn't HAVE to be expensive. I've only ever bought fresh fillets until this week, but I decided to give frozen tilapia fillets a try and I'm just as pleased as far as quality is concerned and very pleased as far as pricing is concerned!

These tacos are super simple to make, really healthy, and very tasty! Since they are made with fish, they leave you feeling happy and satisfied but not lethargic like some hearty beef or chicken tacos can. Plus, they pair really nicely with many of the treats you'd find in your summer garden. Top with cabbage, tomatoes, cilantro, avocado.. whatever you have on hand and sounds good at the time! Oh and the cilantro-lime sour cream? Well worth the extra 30 seconds!

blackened fish tacos with cilantro-lime sour cream

4 tilapia fillets (if frozen, thaw before cooking)
2 tablespoons olive oil
3 teaspoons paprika
1 1/2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon cayenne

Red cabbage, shredded
Cilantro leaves
Avocado slices
Sautéed yellow pepper
Tortillas, corn or flour- your choice! 

1/2 cup cilantro leaves
1/2 cup sour cream
Juice from one lime

Combine the paprika, cumin, garlic powder, brown sugar, salt, thyme, and cayenne in a small dish and mix well. Sprinkle the spice mixture over the tilapia and rub into the fillets. Heat the olive oil in a cast-iron skillet over medium-high heat. Making sure not to crowd the pan, cook each fillet for about 5 minutes on one side, flip, and then about 4 minutes on the other. The fillet should be nicely charred. Meanwhile, make the cilantro-lime sour cream. I used a blender, but feel free to use whatever works best for you. Just combine the cilantro, sour cream, and lime juice and you're good! You could even chop the cilantro if you don't have a blender or food processor. Once the fillets are done, assemble your tacos by placing the blackened fish on the tortilla, garnishing with your desired toppings, and dolloping with the cilantro-lime sour cream!

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