Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/2-inch wedges.Add potatoes, half the Cajun Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Roughly chop dill. Combine, Zesty Garlic Blend and panko in a shallow dish. Set aside. Whisk together egg and 1 tbsp (2 tbsp) water in another shallow dish. Set aside.

Firmly pat tilapia dry with paper towels. Sprinkle 1/2 tbsp (1 tbsp) of flour over each side.One at a time, dip tilapia fillet in the egg mixture, then into the panko mixture. Turn to coat both sides. Transfer breaded tilapia fillets to a plate.

Heat a large non-stick pan over medium heat.Meanwhile, line a plate with paper towels.When the pan is hot, add 1/4 cup (1/2 cup) oil. Working with one piece of tilapia at a time, carefully add to the pan. Cook, flipping halfway, until golden-brown and cooked through, 3-4 min per side.\*\*Using a slotted spoon, carefully transfer each piece of tilapia to the prepared plate. Season with salt.

Meanwhile, add cabbage, dill, half the mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then toss to coat. Halve sandwich buns. Arrange buns on an unlined baking sheet, cut-side up. Toast buns in the bottom of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Stir together remaining Cajun Spice Blend and remaining mayo in a small bowl.Stack tilapia and dill slaw on bottom sandwich buns. Close with top buns.Serve potato wedges and Cajun mayo alongside.