Ingredients :
- SLAW:
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces coleslaw mix
- FISH TACOS:
- 1/4 cup all-purpose flour
- 1 package taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 1-1/2 pounds tilapia fillets
- 8 corn tortillas
- Optional: Sliced avocado, lime wedges, sour cream, salsa, diced tomatoes, cilantro, crumbled Cotija cheese, thinly sliced radishes, sliced jalapenos, diced red onion
Directions :
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt and pepper until combined. Stir in coleslaw mix. Cover; refrigerate at least 30 minutes.
- In a shallow dish, combine flour, taco seasoning, salt and pepper. Add tilapia; lightly coat on each side. Heat oil in a large skillet over medium-high heat. Shake excess coating off tilapia and place in skillet. Cook fish until lightly browned, 2-3 minutes per side. Flake into chunks.
- Toast corn tortillas in a dry hot skillet until lightly browned, 1-2 minutes per side. Transfer corn tortillas to a plate. Fill with tilapia and top with slaw. Add optional toppings, if desired. Serve immediately.