• Wash and dry produce. Roughly chop cilantro. Zest and quarter lime.

• In a medium bowl, combine cilantro, lime zest, mayonnaise, 1/4 tsp sugar, 1/8 tsp Blackening Spice, and juice from half the lime (1/2 tsp sugar and 1/4 tsp Blackening Spice for 4 servings). (You’ll use the rest of the Blackening Spice in the next step.) • Add coleslaw mix and toss to combine. Taste and season with salt and pepper. • Refrigerate, stirring occasionally, until ready to serve.

• Pat barramundi* dry with paper towels. Season all over with remaining Blackening Spice, salt, and pepper; rub to evenly coat (shake off any excess seasoning). • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, 4-5 minutes. • Flip and cook until opaque and cooked through, 2-3 minutes more. Transfer to a cutting board. TIP: Depending on the size of your pan, you may need to work in batches, adding more oil between batches.

• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

• Carefully remove and discard skin from barramundi if desired. TIP: The skin is easier to remove when the fish is cooked. • Cut barramundi into bite-size pieces.

• Divide tortillas between plates. Fill with barramundi and creamy cilantro-lime slaw. Serve with remaining lime wedges on the side. Barramundi is fully cooked when internal temperature reaches 145°.