JACKSONVILLE, Fla. – Grilled Fish Tacos with Cilantro Lime Slaw
Ingredients
1 ½ teaspoons paprika (WD branded 25% off)
1 ½ teaspoons oregano (WD branded 25% off)
½ teaspoon garlic powder (WD branded 25% off)
½ teaspoon kosher salt (WD branded 25% off)
¼ teaspoon cumin (WD branded 25% off)
¼ teaspoon fresh ground pepper (WD branded 25% off)
1 Tablespoon Honey
1 Lime, Juice only
2 Tilapia fillets (BOGO save $7.99 on 2)
4 to 8 small flour tortillas
Lime wedges
Fresh cilantro
Fresh avocado ($.50 each)
Cilantro Lime Coleslaw
Instructions
1. Combine spices, honey and lime juice. Coat both sides of fish fillets.
2. Grill or pan sear fish fillets about 3 to 4 minutes per side or until they just begin to flake.
3. Warm flour tortillas, For each taco combine 2 – 3 ounces of tilapia, and top with Cilantro Lime Coleslaw, fresh avocado and fresh cilantro.
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Cilantro Lime Slaw
Ingredients
1/3 cup chopped cilantro
3 Tablespoons fresh lime juice
½ cup mayonnaise
¼ cup sour cream
1 lime zest only
2 tablespoons sugar
3 cups finely shredded green cabbage
1 cup finely shredded red cabbage
2 each green onions, minced
1 each serrano chili, seeded and minced
Instructions
1. Combine first 6 ingredients and whisk to combine. Stir in cabbages, green onions and serrano. Allow to sit for at least 1 hour or overnight. Adjust seasoning with salt and pepper to taste.