Apron Battle Blackened fish tacos w/peach mango salsa and avocado crema

Fish tacos

For fish

• 1 filet swai or tilapia
• Smoked paprika – to taste
• Black pepper – to taste
• Pinch of Cayenne pepper
• Kosher salt
• Garlic powder – to taste
• Onion powder – to taste
• 2 tbsp olive or grapeseed oil
• 1 tbsp butter
• 1 lime—cut into wedges

For slaw:

• ½ small Red cabbage (julienne)
• 2-3 tbsp Honey
• Kosher salt
• Black pepper
• ½ cup rice wine vinegar
• 1 fresh squeezed lime
• For crema:
• 1 ripe avocado
• ¼ cup sour cream
• 1 large lime (zested and juiced)
• ¼ cup fresh cilantro
• Kosher salt
• Black pepper
• 1 ½ tbsp honey
• ¼ cup olive oil

For salsa:

• 1 fresh peach(diced)
• 1 fresh mango(diced)
• ½ diced jalapeño
• 1 tbsp honey- if needed
• Pinch of kosher salt
• Fresh black pepper- to taste
• 1 fresh squeezed lime

Tortillas :

   *use your favorite corn tortillas or a basic tortilla recipe

1.  Place crema ingredients (except oil) into blender and blend—stream in oil while blending until
2. smooth(adjust seasonings with salt, pepper or honey) cover with cling wrap and place in fridge
3.  Combine cabbage, vinegar, honey, pepper and salt together. Set aside to pickle
4.  Combine peaches, mango, and jalapeño together and mix
5.  Squeeze lime over fruit mix and season with salt and pepper— if not ripe enough, add honey to mix. Set aside
6.  Place pan over medium high heat
7.  Combine seasonings (except salt) and season fish, season with salt
8.  Place fish in pan and sear for 2 to 3 minutes or until heavily seared and flip carefully
9.  Turn heat down to medium, add butter to pan and baste until tender
   Remove from pan and rest
10.  Heat tortillas in a clean pan and set on plate
11.  Time to layer the tacos! Start with fish, spoon over crema, then place small amount of slaw and finish with salsa. Finish with lime and black pepper!

* save a little cilantro for a fresh kick!