Blackened Tilapia Sandwich with Jalapeno Slaw

• 3 Tilapia fillets
• 3 Hoagie Rolls
• 2 scallions, thinly sliced
• 1/4 cup mayo (I use Kraft Olive Oil and Cracked Pepper Mayo!)
• 2 tbsp whole-grain mustard
• 2 tbsp pickled jalapenos and 1/2 tsp juice from jar
• 1 tbsp dill pickle juice from jar
• 3 cups of shredded iceberg lettuce
• Blackening spice

Blackening Spice:

3 tablespoons smoked paprika

1 tsp salt

1 tbsp onion powder

1 tsp black pepper

1 tsp cayenne pepper (substitute chili powder if you don't want the heat)

1 tsp dried ground thyme

1 tsp oregano

1/2 tsp garlic powder

Combine scallions, mayo, mustard, jalapenos, and juice from jalapenos and pickles in a bowl and set aside. Add lettuce to this mixture to make slaw when you are ready to assemble sandwiches. If you add it too early the lettuce will become soggy.

Coat Tilapia fillets with spice mixture and fry in olive oil for about 4 minutes on either side until blackened.

Toast hoagie rolls in oven.

Put one fish fillet in hoagie roll and top with slaw mixture. Enjoy!!!

(Recipe courtesy of Aaron McCargo Jr.'s Blackened Tilapia and Paula Dean's Jalapeno Slaw)