Naked Fish Tacos

By 1For_Him

Ingredients

• 1 1 1 cup coleslaw mix
• 1 1 1 cup coleslaw mix
• 1 1 1 cup coleslaw mix
• 1/4 1/4 1/4 cup chopped fresh cilantro
• 1/4 1/4 1/4 cup chopped fresh cilantro
• 1/4 1/4 1/4 cup chopped fresh cilantro
• 1 1 1 green onion, sliced
• 1 1 1 green onion, sliced
• 1 1 1 green onion, sliced
• 1 1 1 teaspoon chopped seeded jalapeno pepper
• 1 1 1 teaspoon chopped seeded jalapeno pepper
• 1 1 1 teaspoon chopped seeded jalapeno pepper
• 4 4 4 teaspoons canola oil, divided
• 4 4 4 teaspoons canola oil, divided
• 4 4 4 teaspoons canola oil, divided
• 2 2 2 teaspoons lime juice
• 2 2 2 teaspoons lime juice
• 2 2 2 teaspoons lime juice
• 1/2 1/2 1/2 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon salt, divided
• 1/2 1/2 1/2 teaspoon salt, divided
• 1/2 1/2 1/2 teaspoon salt, divided
• 1/4 1/4 1/4 teaspoon pepper, divided
• 1/4 1/4 1/4 teaspoon pepper, divided
• 1/4 1/4 1/4 teaspoon pepper, divided
• 2 2 2 tilapia fillets (6 ounces each)
• 2 2 2 tilapia fillets (6 ounces each)
• 2 2 2 tilapia fillets (6 ounces each)
• 1/2 1/2 1/2 medium ripe avocado, peeled and sliced
• 1/2 1/2 1/2 medium ripe avocado, peeled and sliced
• 1/2 1/2 1/2 medium ripe avocado, peeled and sliced

Preparation

Step 1

Place first four ingredients in a bowl; toss with 2 teaspoons oil, lime juice, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until serving.

Pat fillets dry with paper towels; sprinkle with the remaining salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat; cook tilapia until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with slaw and avocado.

Health Tip: If you’re following a low-carb diet, this dish is for you! If not, pair it up with a whole grain side like brown rice pilaf or corn and pepper saute.