Blackened Fish Tacos

This recipe calls for tilapia, but I used orange roughy with success. Beau Brummel and I love these! I didn't have the seasoning, so I made my own. I don't care for radishes, so I skip those. I do care for cheese top on and also for sour cream mixture with a little Cholula hot sauce drizzled on top.

Cajun or blackened fish seasoning:

2 t garlic powder

4t thyme

2 t onion powder

2 t paprika

1 T sugar

2 t salt

2 t pepper

1 t cayenne pepper

1 t oregano

3/4 t cumin

1/2 t nutmeg

Mix and keep stored in a Tupperware in spice cabinet.

Slaw:

1/4 c sliced green onions with tops

2 T snipped fresh cilantro

1 T fresh lime juice

1 T vegetable oil

1 garlic clove, pressed

1 t sugar

1/2 t cajun or blackened fish seasoning

2 c broccoli slaw ( or shredded cabbage and carrots)

Fish:

1 pound tilapia fillets

1 T Cajun or blackened fish seasoning

1 avocado, seeded and sliced

8 (6") corn tortillas

3 medium radishes

additional snipped fresh cilantro for garnish

For slaw, combine all except shredded vegetables and whisk until blended. Toss with shredded vegetables to coat. Cover and refrigerate until ready to serve. 

Heat a grill pan or better yet, your George Foreman grill for 5 minutes over medium. Moisten fillets with water and sprinkle with Cajun seasoning. Lightly spray pan with Pam. Place fillets in pan; cook over medium heat 10-12 minutes (or half the time in Georege Foreman grill) or until fish flakes easily with fork, carefully turning once (or not at all in grill). Remove from heat. Flake fish into bite-size pieces.

Warm tortillas in microwave and top evenly with slaw mixture and fish. Grate radishes evenly over fish. Top with avocado slices and sprinkle with cilantro.