Orange Marmalade From Spain
I like to pair pan-fried tilapia with a cool and creamy slaw for a flavorful fish taco recipe. The simple, nutritious ingredients make this Mexican-inspired dish a perfect weeknight dinner.
INGREDIENT :
- 1-1/2 lbs. fresh tilapia fillets
- 1/4 cup all-purpose flour
- 1 (1 ounce) packet taco seasoning (about 1/4 cup)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- Corn tortillas, for serving (or substitute with flour tortillas)
- 8 ounces (about 3-3/4 cups) coleslaw mix or shredded cabbage
- 2 tablespoons light mayonnaise
- 2 tablespoons light sour cream
- Juice from half a lime
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
RECIPE DIRECTION :
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt and pepper.
- Add coleslaw mix or shredded cabbage and gently toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
- In a shallow dish, combine flour, taco seasoning, salt and pepper. Add the tilapia and lightly coat on both sides.
- Heat oil in a large skillet over medium-high heat. Shake excess flour off of the tilapia and place in the skillet. Brown fish on both sides (about 2-3 minutes per side). Flake into large chunks.
- Toast the corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Alternatively, you can wrap the tortillas in stacks of five in foil and warm in a 350°F oven for 10-15 minutes (or until heated through).
