Blackened Fish Tacos

For the Blackened Seasoning:

• 1 tablespoons paprika regular or smoked
• ½ teaspoon cayenne pepper use less 1/4 tsp or more 1 tsp according to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoons sea salt or kosher salt
• 1 teaspoon light brown sugar
• ¼ teaspoon black pepper ground
• ½ teaspoon thyme dried
• ½ teaspoon basil dried
• ½ teaspoon oregano dried

For the Fish Tacos:

• 2 pounds tilapia see notes, wild caught, about six 5-ounce fillets
• 2 tablespoons extra virgin olive oil
• 8-10 (6-inches) corn tortillas soft, warmed, grilled or pan fried
• lime optional, wedges (lime) and chopped (cilantro), for serving
• cilantro optional, wedges (lime) and chopped (cilantro), for serving
• lime crema (optional)

For the Mango Slaw:

• 1 cup cabbage green, red or purple or a combination, thinly sliced or shredded
• 1 large Mango ripe, peeled and diced
• 1 medium tomato diced
• 1/4 cup red onion diced
• 1 tablespoon lime juice fresh
• 1 teaspoon honey
• 1 teaspoon olive oil
• 1-2 tablespoons cilantro fresh, chopped
• salt to taste