Blackened Tilapia Quesadillas with Avocado-Mango Relish

I love a grilled cheese sandwich any way I can get it, and quesadillas are no exception. G made these for me last night and they were delicious. Its a great way to get fish into your kids’ tummies because tilapia has such a mild flavor. The relish was a wonderful, cool counterpart to the hot and gooey quesadilla.

Non-Recipe for 3 1/2 small quesadillas-

-Mince and caramelize half a medium onion, set aside. Return pan to med heat with olive oil.
-Season 1 lb. of tilapia filets on both sides with your favorite blackening seasoning*
-Cook until browned on both sides and just cooked through, but not overdone (~2 min per side)
-Remove from pan to cool. Then flake with your hands or a fork.
-To build the quesadillas you will need 5 small, flour tortillas (I use whole wheat) and about 1-1 1/2 cups of extra sharp cheddar cheese. Put 1 tortilla in a dry pan on med heat and lay some flaked fish, onions and cheese to cover. Put another tortilla on top and push down. Cook about 1-2 mins and then flip to brown the other side. Repeat for the other 2 1/2 quesadillas.
-Cut into wedges and serve warm with sour cream and Avocado-Mango Relish
1 firm, ripe avocado, minced
1 firm, ripe mango, minced
1/2 med onion, minced
handful of cilantro, chopped
juice of one lime
salt and sugar to taste
-Mix all the ingredients well and let sit for at least an hour before serving.
*(recipe for homemade blackening seasoning
-2 tbsp. sweet paprika
-1 tsp. onion powder
-1 1/2 tsp. cayenne pepper
-1 tsp. whole thyme leaves
-2 1/2 tbsp. salt (or to taste)
-1 1/2 tsp. garlic powder
-2 tsp. pepper
-2 tsp. lemon or lime zest (or sub 2 tsp. lemon pepper instead of pepper and zest)
-1 1/2 tsp. dried oregano
(store leftover seasoning in airtight container in a cool, dark place. Will last a few weeks.)
Sent on the Sprint® Now Network from my BlackBerry®

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  • Reply Anonymous April 23, 2010 at 3:11 pm

    This sounds amazing. Do you post recipes? I don't know if I could try it myself without some help.
    ~Natasha (friend of your Mom's)

  • Reply Chef E April 23, 2010 at 4:01 pm

    wow I have not thought of using that fish for, or any for quesadillas, brilliant! YUM!

  • Reply Everyday Champagne April 23, 2010 at 8:11 pm

    Oh thanks! it was really yummy. And Natasha-I just edited the post so the recipe should be there now. Thanks for the request-

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