Ingredients:
Fish:
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4 Tilapia Fillets
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4 Mini Tortillas, warmed
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2 Tbsp Cilantro, chopped
Coleslaw:
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1 Tbsp Honey
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¼ tsp Fresh Ground Black Pepper
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½ cup packed Red Cabbage, thinly sliced
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1 cup packed Green Cabbage, thinly sliced
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½ cup packed Carrot, Shredded
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½ cup packed English Cucumber, seeds removed
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½ tsp Lemon Zest
Directions:
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In a Ziploc bag or bowl, combine fish, ½ Tbsp olive oil, rub, and salt. Let sit for up to 30 minutes.
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Meanwhile in a large bowl, whisk together the honey and vinegar. Drizzle in the olive oil while whisking. Season with salt and pepper. Add cabbages, carrot, cucumber, and lemon zest. Toss to combine.
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Drizzle a fry pan with remaining 1 Tbsp olive oil and sauté fillets until cooked through. Fish should be flaky, but not tough. About 2-3 minutes per side.
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Assemble fish and slaw in a warmed tortilla.
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Finish with fresh cilantro. Enjoy!
