I’ll admit that I always get nervous each time I mix these spices together, in fear that it is going to be too much flavour in all the wrong ways but I always end up being blown away with how well they blend together.

To save yourself some time, mix up 4 x’s the amount of spice, that way you always have this spice on hand.

Blackening Spice:

• 3 tbsp paprika
• 1 tsp himalayan sea salt
• 1 tbsp onion powder
• 1 tsp ground black pepper
• 1 tsp cayenne pepper
• 1/2 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp garlic powder

For the Fish:

• 4 tilapia fillets
• 3 tbsp coconut oil
• lemon wedges

1. Mix spices.
2. Pat Tilapia dry, coat with spice mix, allow to sit at room temperature for about 30 minutes.
3. Heat oil on med-high heat, heat until hot.
4. Cook fillets for 3 minutes per side or until fish is opaque and can be flaked.
5. Plate and squeeze with lemon juice.

Keep it Spicy! xx