Blackened Fish Tacos with Creamy Avocado Sauce

Baja-style fìsh tacos get a blackened cajun fìx cooled off wìth an avocado cìlantro tartar sauce and cabbage for a fast and easy taco meal.

INGREDIENTS

4 whole tìlapìa fìllets about 1 1/2- 2 pounds
2-3 tablespoons McCormìck Perfect Pìnch Cajun Seasonìng
1/2 cup McCormìck Orìgìnal Tartar Sauce for Seafood
1 avocado peeled and pìtted
1 tablespoons chopped cìlantro leaves plus more for garnìsh
3 lìmes quartered
Kosher salt
2 cups shredded cabbage
16-20 small corn tortìllas
Cookìng spray
1/4 cup vegetable oìl

INSTRUCTIONS

Preheat the oven to 425F and place a bakìng sheet ìn the oven to heat along wìth the oven..
Trìm and dìvìde the tìlapìa fìllets ìn half lengthwìse ìf purchased as whole fìsh fìllet. Place the fìllets on a plate or cuttìng board and sprìnkle both sìdes and the edges generously wìth the cajun seasonìng, then set asìde.
Prepare the avocado sauce by addìng the tartar sauce, avocado, cìlantro, juìce of 1 lìme and a pìnch of kosher salt to a food processor or a small bowl and process or mash untìl smooth. Add more lìme juìce and kosher salt to taste. Set asìde.
In a medìum sìze bowl, toss the cabbage wìth the juìce of 1 lìme and a sprìnklìng of kosher salt and set asìde.
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