Fish Tacos
Fresh Mexican flavors with any white fish
25 minutes, 4 Servings
Fresh Mexican flavors with any white fish
25 minutes, 4 Servings
Ingredients
| 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 | Mayonnaise |
| 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 |
Preparation
| 1. Brush fish (½ 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 mayonnaise (⅓ cup), remaining 2 Tbsp. lime juice, remaining taco seasoning, and 1 Tbsp. chopped cilantro (divided). |
| 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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