blackened fish tacos with peach salsa

INGREDIENTS
Fish: 

• 1.5 lbs tilapia fillets
• 2 teaspoons smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 Tbsp cumin
• ½ tsp salt
• ¼ teaspoon cayenne pepper
• 3 Tbsp coconut oil
  Salsa:
• 1 peach, diced
• 2 tomatoes, diced
• ½ lime, juiced
• cilantro, to taste
• Toppings:
• Kale and cabbage slaw
• Avocado
• Lettuce leaves, for wrapping

INSTRUCTIONS

1. Dice peach and tomato. Mix in a bowl with lime juice and cilantro. Let sit.
2. Meanwhile heat a pan over medium heat with coconut oil.
3. Cut fish into sections.
4. Mix paprika, garlic powder, oregano, onion powder, cumin, salt, and pepper in a bowl.
5. Rub mixture onto fish and place in oil.
6. Cook 3-5 minutes on each side. May need to add more oil when flipping to get that browned look.
7. Remove from heat and cut into small pieces.
8. Assemble with a lettuce leaf, slaw, blackened fish, peach salsa and chipotle lime dressing.
9. Enjoy!

​Recipe and Photo from Simple Roots Wellness