• Mon. Nov 28th, 2022

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Life got in the way and I fell very behind writing up my recipes but I thought t…

Life got in the way and I fell very behind writing up my recipes but I thought there was nothing better than returning with a classic I am loving these mini corn tortillas to go with spicy tilapia fish tacos and of course everything tastes better off a wood board. 🌮
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INGREDIENTS

Fish:
2 tilapia fillets
2 tbs olive oil
3-4 garlic cloves
Cayenne pepper
Chilli powder
Cumin
Paprika
Onion powder
Salt & pepper

Cole Slaw:
2 cups rainbow slaw
2 tbs mayonnaise
1 tbs sour cream
1 tsp dijon mustard
Squeeze lemon juice
Dash cayenne pepper
Salt & pepper

Salsa
Sour cream
Cilantro
Lime
Shredded cheese
Corn tortilla shells

INSTRUCTIONS

Mix the cole slaw in a medium bowl. Pour olive oil over the fish and sprinkle with all the spices to taste. Heat a pan to medium-high and add a little oil to cover the bottom. Gently place the fish in the pan and cook for 4-5 minutes on each side depending on thickness. Remove the fish from the pan coarsely slice. Sprinkle a layer of cheese on each of the tortillas and place in the oven (or microwave) until melted. Assemble the tacos to taste. In this case I used the order of cheese, salsa, cole slaw, fish, lime sour cream, and lastly sprinkled with cilantro and fresh squeezed lime juice.

Enjoy! If you try this recipe take a photo and tag twinpineskitchen.
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