Blackened Fish Tacos

Seasoned Tilapia is served atop a bed of crispy slaw and wrapped in tortillas for a light family supper.

Ingredients

Slaw
1/4 cup Sliced green onions with tops
1 tbs Frsh lime juice
1 tbs Vegetable oil
1 Garlic clove, pressed
1 tsp Sugar
1/2 tsp Cajun or blackened fish seasoning
( or try this Cajun mix)
Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 1/2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons dried thyme
• 1/2 teaspoon red pepper flakes (optional)

2 cups red and green cabbage thinly sliced

Fish
1 pound Tilapia fish filets
1 tbs Cajun or blackened fish seasoning
1 Avocado, seeded and sliced
8 (6 inch) flour tortillas, warmed
3 Radishes
Additional snipped fresh cilantro

1) For slaw, combine green onions, lime juice, oil, garlic, sugar and Cajun seasoning; whisk until blended. Add slaw mix; toss to coat. Cover; refrigerate until ready to serve.

2) Heat skillet over medium heat 5 minutes. Moisten fish filets with water and sprinkle with Cajun seasoning. Lightly spray pan with vegetable oil. Place filets in pan; cook over medium heat 10-12 minutes or until fish flakes easily with fork, carefully turning once. Remove from heat. Flake fish into bite size pieces.

3) Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut one avocado half into slices. Warm tortillas in microwave. Top tortillas evenly with slaw mixture and fish. Grate radishes evenly over fish. Top with avocado slices and sprinkle with cilantro if desired.