Blackened Fish Tacos with Charred Avocados

1. Dry the fish completely and allow the fish to come to room temperature for about 15 minutes.
2. Drizzle half of the melted butter onto both sides of the fish.
3. Combine all the spices (smoked paprika, cayenne pepper, oregano, onion powder, garlic powder, salt, pepper and thyme) in a bowl and sprinkle the spices over the fish. Be sure to season all sides of the fish.
4. Heat a cast iron or stainless-steel skillet on medium-high heat, adding the remaining butter to the skillet.
5. Once the pan is coated with butter, add the fish, making sure not to overcrowd the pan so the fish are not touching. Cook in batches if needed.
6. Cook the fish for 2-3 minutes per side until cooked through. It will turn opaque at the center and the fish should flake easily with a fork when it’s finished cooking.
7. Remove the fish and set aside to cool. Meanwhile, heat a grill or grill pan on medium-high heat.
8. Drizzle the halved avocados with lemon juice and then rub with olive oil. Place avocado halves face-down on the grill or grill pan and sear for 2 minutes.
9. Remove the avocados. Once cool enough to touch, peel skin and dice.
10. Warm tortillas according to packaging instructions, or char on the grill or skillet.
11. Assemble the tacos with fish, charred avocados, cabbage, red onion and tomatoes.

Serving Suggestion: Serve with a side of your favorite rice or salsa.

Beverage Pairing: Pair with a crisp, white wine or a margarita.