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Fish Tacos (Serves 4)
Fish tacos have been popular in our west coast states for several years.
Now we, here in the Midwest, have our own version featuring a cumin-kissed
cabbage slaw and tender delicious tilapia fillets.
1 (8-ounce) package coleslaw mix (4 cups)
1/2 cup fat-free or regular tartar sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
1 and 1/4 pounds tilapia fillets
1 tablespoon olive oil
1 tablespoon lemon juice
8 corn tortillas (6-inches), warmed
Chopped fresh tomato for topping
1. In mixing bowl, toss the coleslaw mix, tartar sauce, salt, cumin
and pepper; set aside or chill until ready to use.
2. In a large nonstick skillet coated with nonstick cooking spray, cook
tilapia in olive oil and lemon juice over medium heat for 4-5 minutes
on each side or until fish flakes easily with a fork.
3. Place tilapia on tortillas; top with coleslaw mixture and chopped
tomatoes.
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