Fish Tacos with Cilantro Slaw
4 Servings Ingredients: 1 lb. tilapia (or other white fish) fillets 2 Tbsp olive oil olive oil spray 1 tsp chili powder 1 tsp cumin 1 clove garlic, minced 2 limes 14 oz shredded cabbage (I used bagged green & red cabbage) 1 white or red onion, diced 1 tomato, diced 1/2 cup chopped cilantro 1 avocado, sliced 8 corn tortillas (we used white corn) Directions: 1. Season the tilapia fillets with the chili powder and cumin, then place them in a Ziploc bag. Add the juice 1/2 a lime, the minced garlic, and 1 Tbsp olive oil. Seal the bag and place it in the fridge to marinate for at least 15 minutes. 2. Make the homemade pico de gallo with 1/2 the diced onion, the whole diced tomato, 1/4 cup of the chopped cilantro, and the juice of one lime. Season to taste with salt and pepper. Add additional ingredients as desired. Set aside. 3. Make the cilantro coleslaw: Dump your shredded cabbage into a large bowl. Add 1/4 cup chopped cilantro, 1/2 the onion, 1 Tbsp olive oil, and the juice of 1/2 lime. Season to taste with salt and pepper. Set aside. 4. Heat the corn tortillas in a skillet over medium heat until warmed on both sides (3-5 minutes total) - place on a plate and cover with a towel. 5. Pan try the tilapia fillets over medium heat with minimal olive oil spray - 3-4 minutes on one side, then 1-2 minutes on the other side - or until fully cooked and flaky. 6. Assemble your fish tacos according to your dietary needs! Tip: Use any leftovers as a fish taco salad the next day! For me, it was 1.5 cups of the coleslaw, 1/2 cup of the fish, and 1/4 cup of the pico de gallo. (I packaged all of these items separately and warmed the fish in the microwave, then assembled my salad. Delicious!)
