In honor of San Antonio's Fiesta Kick-Off, we whipped up some fish tacos full of confetti color, fiesta flavor, and flare. This is perfect for a family occasion and can be made in no time! Viva!
1 pound tilapia or cod
2-3 tablespoons olive oil
1 package corn tortillas
1 package pre-shredded coleslaw blend
1 package pico de gallo or your favorite salsa
1 tbsp chopped cilantro
Salt and pepper
2 tbsp Cumin
2 tbsp Paprika
To prepare the slaw, place the shredded cabbage in a bowl and sprinkle with 1/3 teaspoon of salt, 1 tbsp chopped cilantro, and juice of 2 limes. Let sit to tenderize.
To prepare the fish, heavily season both sides with salt, pepper, cumin and paprika. Rub in the seasoning. Heat the oil in a heavy pan over medium-high heat. Add the fish to the pan and cook for 2 to 3 minutes per side. Meanwhile, heat the corn tortillas and set aside. Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime or salsa/pico de gallo on the side. Makes 4 servings.
Tip: Need a light lunch? Skip the tortillas. Serve tilapia over baby spinach and slaw. Top with avocado, pico de gallo, and fresh squeeze of lime.