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 Infused 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!