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) |
½ cup | Mexican-style or cheddar shredded cheese. |
8 | Corn or wheat tortillas (6 inch), warmed |
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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