Grilled Blackened Tilapia on Grilled Jicama "Tostadas"

Ingredients:
4 Tilapia Filets (about 6oz. each) 
2 tsp. Smoked Paprika
1 tsp. Dried Oregano
tsp. Garlic Powder
3/4 tsp. Cumin
1/4 tsp. Cayenne Pepper
1 tsp. Salt
1 Medium Jicama, peeled and cut in 1/2” thick slices
2 tbsp. Olive Oil
Limes, Avocado, Paleo Sour Cream, Cilantro, and Pico de Gallo (or other compliant salsa or hot sauce) for serving

Instructions:
For Tilapia:

1. Prepare your grill for medium heat and lightly oil your grill grate
2. Pat fish dry
3. Combine seasoning together and coat fish evenly           
4. Grill for about 3 minutes per side, or until it easily flakes with a fork

For Jicama:

1. Prepare your grill for high heat
2. Peel and cut into ½” thick slices
3. Coat in olive oil
4. Grill for 4-5 minutes on each side, or until tender and grill marks form

Assembly:

1. Top each slice of jicama with a tilapia filet
2. Top tilapia with avocado slices and sprinkle with lime juice
3. Garnish with cilantro
4. Serve with Paleo Sour Cream and Pico de Gallo