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.)
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