Cajun Blackened Tilapia Wrap with Remoulade Slaw

Prepare the remoulade sauce by combining 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon capers, 1 tablespoon pickle relish, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Mix well and refrigerate.

Shred 3 cups cabbage, grate 2 medium carrots, dice 1 medium red bell pepper, and slice 4 green onions. Combine in a large bowl.

Add 3/4 of the remoulade sauce to the vegetable mixture and toss to coat evenly. Set aside to allow flavors to meld.

Pat 2 pounds tilapia fillets dry with paper towels. Season both sides with 3 tablespoons Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the tilapia for 3-4 minutes per side until blackened and cooked through (internal temperature of 145°F).

Remove fish from heat and let rest for 2 minutes before breaking into large flakes.

Warm 5 large flour tortillas in the microwave for 20 seconds or in a dry skillet.

Slice 2 medium avocados and divide evenly among the tortillas.

Divide the flaked tilapia evenly among the tortillas.

Top each with a generous portion of the remoulade slaw.

Drizzle the remaining remoulade sauce over the filling.

Fold in the sides of each tortilla and roll up tightly to form a wrap.

Cut each wrap in half diagonally and serve immediately.