Tilapia fish tacos with cole slaw

I’m obsessed with fish tacos. I’m also obsessed with Richard’s Chipotle sauce which adds a nice kick to it!!

Tilapia fish tacos

  • 1 lb tilapia fillets
  • 2 lemons, squeezed
  • 2 cloves garlic, finely chopped
  • 2 tablespoons canola oil for cooking
  • Pinch of salt and pepper

Cole slaw

  • 1 red onion, chopped
  • 3/4 poblano pepper, cored, seeded, cut into strips
  • 3 tomatoes, chopped and de-seeded
  • 1 fennel root, stem removed and chopped
  • 1/4 papaya, chopped
  • 1/2 cabbage, chopped
  • 1 carrot, chopped
  • 2 tablespoons fresh cilantro, chopped
  • Pinch of salt and pepper
  • 2 tablespoons red wine vinegar
  • 3 lemons, squeezed

Mix all ingredients together in a large bowl. Allow to sit and marinate over night in the fridge or at least 3 hours.

Preheat oven at 400 degrees Fahrenheit.

Mix the lemon juice and garlic in a bowl. Let set for a few minutes while tastes blend.

Prepare oil over medium heat on the stove. Dip each filet in the lemon juice mixture. Sprinkle with a pinch of salt and pepper, then add the canola oil to the pan. Pan sear the fish by placing on the pan and cook for about three minutes. Turn the fish over and cook for an additional three minutes. Repeat for each filet.

Grease a baking sheet. Place all four filets on the sheet and cook until done, about ten minutes.

Serve with the cole slaw on the side or as the filling for the tacos.

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