Blackened Tilapia Fish Tacos

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

Marinade

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

Spice Rub

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

Pineapple Cucumber Slaw

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

Avocado Crema

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