My husband Bill and I created these tasty fish tacos. The combination with tilapia and cabbage may seem unusual, but after one bite, everyone’s hooked!—Carrie Billups, Florence, Oregon
Ingredients
- 4 cups coleslaw mix
- 1/3 cup tartar sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1-1/2 pounds tilapia fillets
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 10 corn tortillas (6 inches), warmed
- Optional: Shredded cheddar cheese, chopped tomato and sliced avocado
Directions
- In a large bowl, toss the coleslaw mix, tartar sauce, salt, cumin and pepper; set aside. In a large nonstick skillet, cook tilapia in oil and lemon juice over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
- Place tilapia on tortillas; top with coleslaw mixture. Serve with cheese, tomato and avocado if desired.
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