Follow these steps for perfect results
Lemon Pepper Saute Express(R) Saute Starter
melted
tilapia fillets
coleslaw mix
cilantro leaves
hard corn taco shells
warmed
Pico de gallo
Guacamole
Sour cream
Melt the Lemon Pepper Saute Express(R) square in a 10-inch nonstick skillet over medium-low heat until bubbles begin to form.
Add the tilapia fillets to the skillet.
Sauté for 7-10 minutes, flipping halfway, or until the fish is golden brown on both sides and flakes easily with a fork.
Remove the cooked fish from the skillet and set aside.
Add the coleslaw mix and cilantro to the skillet.
Stir the coleslaw mixture until it is coated with the melted saute starter and heated through.
Break the cooked tilapia into bite-sized pieces.
Warm the hard corn taco shells.
Fill each taco shell with the coleslaw mixture.
Top with the flaked fish and any additional toppings such as pico de gallo, guacamole, or sour cream.
Expert advice for the best results
For extra flavor, marinate the tilapia in lemon juice and pepper for 30 minutes before cooking.
Add a squeeze of lime juice to the coleslaw mix for extra tanginess.
Everything you need to know before you start
10 minutes
The coleslaw mixture can be made a day ahead.
Serve tacos on a platter with lime wedges and bowls of optional toppings.
Serve with a side of Mexican rice or black beans.
Garnish with lime wedges and fresh cilantro.
Pairs well with the flavors of the tacos.
The acidity cuts through the richness.
Discover the story behind this recipe
Fusion cuisine, popular in coastal regions.
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