These easy-to-make fish tacos have fresh mexican flavors with a creamy sauce
25 minutes, 4 Servings
| ½ lb. | Fresh or thawed frozen tilapia (or other white fish) fillets |
| 3 Tbsp. | Lime juice, divided (or 2 limes, 1 1/2 for juice and 1/2 for serving) |
| 2 Tbsp. | Taco seasoning mix (from packet or homemade), divided |
| 1 Tbsp. | Oil |
| ⅓ cup | Mayonaise |
| 3 Tbsp. | Cilantro, chopped, divided. |
| 3 cups | Coleslaw blend (or shredded cabbage and carrots) |
| 8 | Corn or wheat tortillas (6 inch), warmed |
| ½ cup | Mexican-style or cheddar shredded cheese. |
| 1. Brush fish (1/2 lb fresh tilapia fillets) with 1 Tbsp. lime juice. |
| 2. Sprinkle fish with 1 Tbsp taco seasoning mix. |
| 3. Heat frying pan with oil over medium heat. |
| 4. Cook fish for 3 to 3-1/2 minutes on each side. |
| 5. Wait until fish flakes easily with a fork, then drizzle fish with 1 Tbsp. of the remaining lime juice for the last minute. |
| 6. Remove from heat and flake with a fork into bite-size pieces. |
| 7. In a small bowl, mix mayonaise (1/3 cup), remaining 2 Tbsp lime juice, remaining taco seasoning, and 1 Tbsp chopped cilantro © FirstPageRecipes.com |
| 8. Top tortillas with coleslaw, fish, cheese, sauce, and the remaining cilantro. |
| 9. Optionally serve with lime slices. |
| 10. Try with our ranchero sauce recipe |
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