Blackened Salmon Tacos with Sriracha Mayo and Cilantro Slaw

We eat a lot of salmon. We eat it once a week, usually on Mondays, so we are always looking for a new recipe. We found this recipe from Prevention and I did a little modification. It's always delicious and is a restaurant quality recipe to me. 

• 3/4 lb. fish of your choice 
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• salt and pepper, to taste 
• 4 (6-inch) tortillas
• 4 T Queso Fresco (optional) 

For the slaw:

1 cup coleslaw mix 

juice of 1/2 lime

1/4 cup cilantro, chopped

salt and pepper, to taste

Sriracha Mayo:

4 T mayo (you can use light mayo, I usually do)

juice of the other half of the lime 

Sriracha to taste 

1. Preheat oven to 350. In a small bowl, combing the chili powder, paprika, cumin, garlic powder, onion powder, pepper, salt, and cayenne pepper. Rub the spice mixture on the fish. When the oven is heated, bake for 20 minutes. 

2. While the fish is cooking, combine all ingredients for the slaw in a medium bowl and set aside. 

3. Combine all the ingredients for the Sriracha mayo and set aside.

4. Warm tortillas 

5. When the fish is finished cooking, divide in half and build the tacos. 

Serves 2. 
1 serving=2 tacos