It’s summertime – time for refreshing food with flavor, flavor, flavor. You have the kick from the blackening seasoning, the creamy coleslaw, and then the refreshing mango and watermelon fresh salsa. I used the corn tortillas for more texture. I hope you like them.

1 1/2 pound favorite fish (I used both tuna and tilapia, and I got mine at Crosby’s Crabs)
1/2 tablespoon chili powder
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
8 tortillas
8 ounces creamy coleslaw
3 plumb tomatoes, diced
1/2 red onion, diced fine
1/2 green onion, diced
1 cup watermelon, diced
1 mango, diced
1/4 cup cilantro diced
1/2 jalapeño, diced fine
2 tablespoons lime juice

Salt and pepper

Oil for cooking

Mix onions, green peppers, tomatoes, and jalapeños in a large bowl.

Add mango, cilantro, lime juice, and watermelon and stir.

Add salt and pepper to taste. Refrigerate for one hour.

In a small bowl add chili powder, paprika, pepper, onion powder, garlic powder, thyme, oregano, and basil. Taste and add salt.

Coat fish with blackening seasoning.

Heat cast iron skillet to smoking and add oil.

While skillet is heating, warm tortillas in oven or microwave.

Rub fish with oil and sprinkle with blackening seasoning.

Add fish to skillet; cook tilapia for 4 minutes per side.

Cook the tuna for 2-3 minutes per side for medium.

Assembly:
Tortillas
Fish
Coleslaw
Salsa