Blackened Tilapia Fish Tacos

• 1.5 pounds tilapia (I use 4 5 oz. fillets)
• 6-8 6-inch corn tortillas, warmed
• 1/2 cup Mexican cheese blend, more or less
• 2 tablespoon olive oil, divided
• 1 tablespoon butter

Marinade

• 3 tablespoons olive oil
• 3 tablespoons lime juice
• 1 tablespoon reduced sodium soy sauce
• 1 1/2 tablespoons Spice Rub (in directions)

Spice Rub

• 1 TBS EACH ancho chili powder, brown sugar
• 1 tsp EACH smoked paprika, ground cumin, garlic pwdr, onion pwdr, salt
• 1/2 tsp EACH dried oregano, pepper
• 1/4 teaspoon cayenne pepper (optional)

Pineapple Cucumber Slaw

• 2 cups chopped fresh pineapple
• 2 cups thinly sliced red cabbage
• 1 medium cucumber, peeled and chopped
• 1/4 cup chopped red onion
• 1/2 cup loosely packed cilantro, chopped
• 1 tablespoon lime juice
• salt and pepper to taste

Avocado Crema

• 1 medium avocado
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder