Lemon Pepper Tilapia Tacos with Cabbage Cilantro Lime Slaw

Servings: 3-4 tacos
Prep time: 10 mins
Cook time: 5 minutes

-3-4 corn tortillas
-3 skinless tilapia filets or any white fish of your liking
-3-4 TBSP of olive oil
-lemon salt and pepper to taste

Cabbage Slaw
-1 cup of thinly shredded cabbage
-1/3 cup of cucumber ribbons (use peeler)
-1/3 cup of carrot ribbons (use peeler)
-1small radish cut into matchsticks
-3 TBSP of fresh cilantro, roughly chopped
-1 TBSP purple onion, small diced
-1 lime, juiced
-salt and pepper to taste

Mix all slaw ingredients in a small bowl and set aside.
Tip: add some fresh avocado chunks or jalapeños for some kick. Try it with crumbled feta or queso fresco!

1) Pat fish filets with paper towels to dry
2) Sprinkle with lemon pepper on both sides
3) Heat olive oil in a pan over medium heat
4) Pan fry filets for 2-3 minutes on each side until golden
5) Warm tortillas in microwave or on a hot pan stove top (no oil)
6) Assemble taco — crumble the fish in large chunks and top with slaw


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