11/2/16

Blackened Tilapia Sandwich with Simple Tangy Coleslaw

Blackened Tilapia Sandwich

Blackened Tilapia Sandwich with Cilantro-Lime Mayonnaise & Simple Tangy Coleslaw


 

Blackened Tilapia Sandwich

  • 2 tbsp. sweet paprika 1 tbsp. ground thyme
  • 1 tsp. onion powder 1 tsp. garlic powder
  • 1 tsp. salt 1/4 tsp. ground red pepper
  • 2 (6-oz. ea.) tilapia fillets 1 tbsp. olive oil
  • 2 Kaiser buns 1/4 cup mango salsa
  • 1/2 avocado

Cilantro-Lime Mayonnaise

  • 2 tbsp. mayonnaise 1 sprig cilantro
  • 1/2 lime

Mise en Place:

In a shallow dish, combine paprika, thyme, onion powder, garlic powder, salt & red pepper. Remove skin & pit from avocado and slice the flesh. Chop the cilantro. Make the Cilantro-Lime Mayonnaise: Juice the lime. In a small bowl combine, mayonnaise, cilantro, and lime juice. Cover and chill. Butter & toast the buns.

Preparation:

Brush fish with oil, and sprinkle with seasoning mixture.

Heat a cast iron skillet over medium-high heat until hot. Cook fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork.

Spread Cilantro-Lime Mayonnaise on the cut side of buns. Place blackened fish on bottom half of bun, add slices of avocado, top with mango salsa, and cover with top half of bun.

 

Simple Tangy Coleslaw

  • 1/2 lb. green cabbage
  • 1 tbsp. rice wine vinegar
  • 2 tsp. sugar
  • 1 tsp. toasted sesame seeds

Heat vinegar and sugar until sugar is dissolved, allow to cool.

Shred cabbage.

Toss dressing with cabbage, sprinkle with toasted sesame seeds, and serve immediately.

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