Blackened Tilapia Baja Tacos

(from Cooking Light)

1/4 cup reduced-fat sour cream

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 jalapeno pepper, seeded and chopped

1 cup thinly sliced white onion

1 1/2 teaspoons paprika

1 1/2 teaspoons brown sugar

1 teaspoon dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground red pepper

4 (6 ounce) tilapia fillets

1 tablespoon canola oil

8 (6 inch) corn tortillas

1/2 ripe peeled avocado, thinly sliced

4 lime wedges

Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeno sauce and onion in a small bowl.

Combine paprika and next 6 ingredients (through ground 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. Yield: 4 servings (serving size: 2 tacos)