Ingredients: 1/2-cupsour cream 1/4-cup fresh cilantro 1-fresh lime juice 1-jalapeño pepper, seeded and chopped (for spice keep the seeds) 1-cupthinly sliced white onion 1-tablespoonpaprika 1-tablespoonbrown sugar 1-teaspoondried oregano 1-teaspoongarlic powder 1/2-teaspoonsalt 1/2-teaspoonground cumin 1/4-teaspoonground red pepper 4-(6-ounce) tilapia fillets 1 tablespoon Extra Virgin Olive Oil 8-(6-inch) corn tortillas 1/2-ripe peeled avocado, thinly sliced 4-lime wedges
Directions: Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.