Blackened Tilapia Tacos with Basil Limo Mayo

Ingredients

3/4 teaspoon ground paprika

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

2 (6-oz.) tilapia fillets, cut crosswise into 1/2-in.-thick pieces

1 tablespoon canola oil

2 tablespoons canola mayonnaise

2 tablespoons plain whole-milk Greek yogurt

2 tablespoons finely chopped fresh basil

1 tablespoon fresh lime juice

1/2 teaspoon water

8 (6-in.) flour tortillas, warmed

1 cup shaved carrot ribbons

1/2 cup thinly sliced radishes

1 avocado, peeled and sliced

4 lime wedges

Combine paprika, 1/2 teaspoon salt, cumin, and ground red pepper in a bowl. Rub spice mixture evenly over fish pieces. Heat oil in a large nonstick skillet over medium-high. Add fish; cook 2 minutes on each side or until done.

Combine remaining 1/4 teaspoon salt, mayonnaise, yogurt, basil, juice, and 1/2 teaspoon water in a bowl. Top tortillas evenly with carrot ribbons, radishes, avocado, fish, and mayonnaise mixture. Serve with lime wedges