LEMON & CHILI FISH TACOS WITH CUCUMBER SLAW

A favorite of ours, these fish tacos are a delicious way to eat healthy while eating gourmet. Tender fish is paired in perfect harmony with zesty Cucumber Slaw to create a light, fresh meal.

INGREDIENTS

FISH

4 Tilapia Fillets
1 ½ Tbsp Sicilian Lemon Olive Oil
1 Tbsp Sweet Smoked Chili Rub
½ tsp Citrus Dill Sea Salt
4 Mini Tortillas, warmed
2 Tbsp Cilantro, chopped

COLESLAW

1 Tbsp Honey
2 Tbsp Cucumber White Balsamic Vinegar
2 Tbsp Sicilian Lemon Olive Oil
¼ tsp Citrus Dill Sea Salt
¼ tsp Fresh Ground Black Pepper
½ cup packed Red Cabbage, thinly sliced
1 cup packed Green Cabbage, thinly sliced
½ cup packed Carrot, Shredded
½ cup packed English Cucumber, seeds removed
½ tsp Lemon Zest

DIRECTIONS

In a ziploc bag or bowl, combine fish, ½ Tbsp olive oil, rub, and salt. Let sit for up to 30 minutes.
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.
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.
Assemble fish and slaw in a warmed tortilla.
Finish with fresh cilantro. Enjoy!

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