Cajun Fish Tacos

In a skillet, heat coconut oil on medium high heat. While the oil is heating, in a shallow dish, season both sides of the tilapia fillets with the Cajun seasoning, 1 teaspoon cumin, 1 teaspoon paprika, and a dash of salt and pepper. Rub the seasonings in so that they stay during cooking. Add the fillets to the melted oil one at a time, cooking for only 3-4 minutes per side. Remove from heat to a nearby dish. While cooking, cut up your avocado into small, bite-sized pieces.

For the sauce, in a medium bowl, combine Greek yogurt, remaining cumin and paprika, and the juice of 1 lime. Stir to combine and chill if desired while the fish is cooking.

If you prefer smaller pieces of fish, you can chop the fillets with a spatula until they fall apart into small pieces. If not, you can gently cut the fillets into larger pieces.

To assemble the tacos, spread the sauce onto a tortilla, then add fish, cabbage slaw, and avocado pieces. Then slice the remaining lime into wedges and squeeze the juice onto the tacos before eating! The coconut oil gives the tacos a great tropical flavor while the Cajun seasoning adds a deeper flavor and a kick! Enjoy.

Makes 4 tacos.