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These fish tacos have it all. Pan fried tilapia, creamy slaw, a warm tortilla and your favorite toppings.
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.