Blackened Fish Tacos w/Pineapple Cucumber Slaw

1.5 pounds tilapia (I use 4 5 oz. fillets)
6-8 6-inch corn tortillas, warmed
1/2 cup Mexican cheese blend, more or less
2 tablespoon olive oil, divided
1 tablespoon butter

Marinade
3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon reduced sodium soy sauce
1 1/2 tablespoons Spice Rub (in directions)

Spice Rub
1 TBS EACH ancho chili powder, brown sugar
1 tsp EACH smoked paprika, ground cumin, garlic pwdr, onion pwdr, salt
1/2 tsp EACH dried oregano, pepper
1/4 teaspoon cayenne pepper (optional)

Pineapple Cucumber Slaw
2 cups chopped fresh pineapple
2 cups thinly sliced red cabbage
1 medium cucumber, peeled and chopped
1/4 cup chopped red onion
1/2 cup loosely packed cilantro, chopped
1 tablespoon lime juice
salt and pepper to taste

Avocado Crema
1 medium avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Marinade: Mix together all of the Spice Rub ingredients in a medium bowl. Remove 1 1/2 tablespoons Spice Rub and add this to a large freezer bag along with all of the Marinade ingredients. Whisk together then add fish. Marinate at room temperature for 30 minutes. You will use remaining spices later.

Avocado Crema: Meanwhile, make the Avocado Crema by adding all the Crema ingredients to your blender and blending until smooth, scraping sides down as needed. Refrigerate in an airtight container until ready to serve.

Pineapple Cucumber Slaw: Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.

Spice Rub: After 30-60 minutes (no more), remove fish from marinade and pat dry. Mix remaining Spice Rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.

Cook: In a large cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Once very hot, add 1 tablespoon butter. As soon as it melts add fillets and cook approximately 3 minutes per side, or until nicely blackened.

Assemble: Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with cheese, Pineapple Cucumber Slaw and Avocado Crema. Garnish with additional lime and hot sauce if desired.

(Source: https://carlsbadcravings.com/blackened-fish-tacos-recipe/)

Creamy Red Lentil Dahl

1 large onion , chopped finely
4 large garlic cloves , chopped finely
1 teaspoon red chili pepper flakes
½ teaspoon ground cinnamon
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 tablespoons fresh ginger
2 slightly heaping teaspoons turmeric
1 teaspoon ground pepper , add more to taste if necessary at the end
2 teaspoons salt , add more to taste if necessary at the end
2 cups red lentils - No need to soak
3 large tomatoes, chopped into small chunks
1 can (a little under 1¾ cup) coconut milk
3½ cups water

Add 3 tablespoons of water (or oil if you prefer) to a large pan and place over a medium heat. Once the pan is hot add the chopped onion and sauté for about 5 - 10 minutes until translucent. Stir frequently and add a drop or two of water as you need to to stop them sticking.

Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.

Add the chili and spices and cook them out for a minute or two then add the lentils. Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.

Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.

Turn down to medium low, and continue to simmer for around another 25-30 minutes, stirring every 5 minutes or so, until the lentils are breaking down and the sauce is nice and thick.

(Source: https://avirtualvegan.com/creamy-red-lentil-dahl/)