Fish Tacos with Coleslaw

To make 8 tacos:

4 tilapia fillets
2 T blackening seasoning
1 tsp salt
1/2 tsp cayenne pepper
2 T olive oil
2 T butter
corn tortillas
1 c. sour cream
juice of 1 lime
black beans (optional)
Mexican rice (optional)

Sweet Coleslaw:
bag of coleslaw
1/4 c. chopped cilantro
1 c. coleslaw dressing
2 T honey
1 T lime juice

Heat a few tablespoons of butter and oil in skillet. Cut tilapia fillets in strips to fit in tortillas. Mix blackening seasoning, salt, and cayenne in small bowl. Coat fish with seasoning. Cook fish in skillet for about 5 minutes, turning sides.

Mix all ingredients for coleslaw and let chill in refrigerator until ready to use.

Mix together sour cream and lime juice and let chill in refrigerator until ready to use.

Heat tortillas in microwave. Spoon some black beans and rice in tortilla first, then fish, then sour cream mixture, then top with coleslaw. Enjoy!