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Liven up your rotation of weeknight dinners with fish tacos. It's ready quickly especially when paired with prepared deli coleslaw.
2 cups prepared coleslaw
1/4 cup chopped fresh cilantro
1/4 cup cornmeal
4 teaspoons McCormick® Chili Powder
3/4 teaspoon salt
1/2 teaspoon McCormick® Garlic Powder
1 pound tilapia fillets
2 tablespoons vegetable oil
8 corn tortillas, warmed
Mix coleslaw and cilantro in medium bowl. Cover. Refrigerate until ready to serve.
Mix cornmeal, chili powder, salt and garlic powder in shallow dish. Coat fish evenly with cornmeal mixture.
Heat oil in large nonstick skillet on medium heat. Add fish; cook 3 to 5 minutes per side or until golden brown and fish flakes easily with a fork. Cut fish into 8 portions. Serve in warmed tortillas topped with coleslaw.
Serving Suggestion: Serve fish tacos with assorted toppings, such as thinly sliced red onion, sliced avocado and lime wedges.
(Amount per serving)
I recently started a diet so I come home from work very hungry. This was very easy and incredibly satisfying, especially for only 231 calories. I grew up with Italian cooking so had truly no idea what a "fish taco" was but I really really like it. 5 stars definately.
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I love fish tacos--the only thing I would ad is maybe a mayonnaise-ranch dressing. This is the way I had them when I first discovered them in a restaurant while vacationing in Hawaii. Yum-yum!!