Mix all the dry ingredients - paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, ground thyme, ground oregano, salt, and ground black pepper. Set aside.

Add apple cider vinegar, water, sugar, and whole peppercorns in a small sauce pot. Bring the pot to a low boil, and stir the ingredients until the sugar and salt are dissolved.

Place the sliced red onions in a shallow container. Pour the vinegar mixture over the sliced red onions. Let it sit for 30 minutes at room temperature.

Cover the container and store in the refrigerator until you are ready to use (and up to two weeks).

Place the coleslaw mix, mango, red onion, jalapeño, and cilantro in a large bowl.

In a separate bowl, whisk together the fresh lime juice, honey, salt, and ground black pepper. Pour the dressing over the mango slaw and gently toss the ingredients together.

Let the mango slaw rest for 10 minutes and up to one hour in the refrigerator. This helps the ingredients marinade together to develop more flavor. It also allows the salt and lime juice to soften and break down the cabbage.

Taste the mango slaw and add more lime juice, honey, salt, and pepper as needed. Place it in the refrigerator to chill again until you are ready to use, and for up to two hours, or the mango slaw will begin to wilt.

Mix the sour cream, lime juice, zest, cilantro, garlic powder, and salt in a small bowl. Taste and adjust with more lime juice as desired. Store in an airtight container in the refrigerator until you are ready to use and for up to 5 days.

Pat the fillets of fish dry with a paper towel. Then dredge the fillets of fish in a shallow container of olive oil. Sprinkle blackened seasoning over both sides of the fillets, and rub it in to coat the fish thoroughly.

Heat a cast iron skillet on the stove over medium heat for 3 to 4 minutes. Add 1 tablespoon of butter to the cast iron skillet. When the butter has melted, add the fillets of fish. Do not overcrowd the pan. If needed, cook the fish in batches.

Cook the fish for 2 to 3 minutes until the bottom is charred (black, not burnt) and crispy. Carefully flip the fish and add a little more butter to the skillet. Cook the fish for another 2 to 3 minutes or until internal temperature between 135°F and 140°F. If the fillet of fish is thick, cover the skillet for a few minutes. And if you are cooking in batches, lightly wipe the skillet with a paper towel and add another tablespoon of butter between batches.

Remove the fish and set aside to cool. Cut the fillets of fish lengthwise or in chunks.

Warm tortillas - preheat a skillet over medium heat. Place a tortilla on the skillet (with no oil or cooking spray) for 20-30 seconds on each side. Keep the tortillas warm by covering them in foil or a clean damp dish towel until you are ready to use.

Assemble fish tacos with a piece of fish, sliced avocado, pickled red onion, mango slaw, and drizzle lime crema. Enjoy!