Spicy Fish Tacos with Creamy Jalapeno Coleslaw

Created by Jenn's Food Journey

For the fish -
1 teaspoon paprika
1/2 teaspoon brown sugar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tilapia fillets
flour or corn tortillas (small or medium sized)
For the coleslaw -
2 Tablespoons mayonnaise
1 Tablespoon sour cream
3/4 teaspoon white vinegar
1/4 teaspoon granulated sugar
1 jalapeno, stem and seeds removed, roughly chopped
salt and pepper
7 oz coleslaw mix (half a bag)

In a small bowl, mix together the first 7 ingredients until well combined. Sprinkle liberally over both sides of each piece of fish. Allow to rest for at least 30 minutes.

Preheat grill to 350 degrees F. Place each piece of fish in a large square of aluminum foil sprayed with non-stick cooking spray. Pull together two sides and fold. Fold in ends to create a packet around the fish. Place directly over the heat and allow to grill for 7 minutes and then rotate 180 degrees. Continue grilling for another 5 minutes or until the fish flakes easily with a fork. Remove from grill and allow to cool for 5 minutes before cutting the fish into strips.

Meanwhile, in a food processor, add the mayo, sour cream, vinegar, sugar and jalapeno. Pulse until jalapeno has been chopped fine. Place the coleslaw mix in a bowl and toss with the dressing. Season with salt and pepper to taste.

Build the taco by placing two strips of fish on the tortilla and top with coleslaw. Serve and enjoy!