1 6 oz container Plain Greek Yogurt (about ¾ cup)
1 teaspoon Honey
1 tablespoon Fresh Cilantro, finely chopped
1 teaspoon Fresh Lime Juice (about ½ a lime)
2-3 Cups Pre-Shredded Cole Slaw Mix
Salt & Pepper to taste
1 teaspoon Chili Powder
1 teaspoon Cumin
1 teaspoon Salt
½ teaspoon Oregano
½ teaspoon Garlic Powder
¼ teaspoon Cayenne Pepper
¼ teaspoon Black Pepper
1-2 tablespoons Extra Virgin Olive Oil
1 lb. Tilapia Filets
1 package 6” or 8” Flour Tortillas
Fresh Pico De Gallo, for topping (recipe follows)
Lime Slices and Cilantro for garnish
To make slaw, whisk together Greek yogurt, honey, cilantro, lime and salt and pepper to taste in a bowl. Gently toss in 2-3 cups of the coleslaw mix, adding a little at a time until cabbage has completely been coated in the sauce. Set aside.
Next, set oven broiler to high. Wrap 6-8 tortillas in aluminum foil and place on lower rack in the oven to get warm.
In a small bowl, add the chili powder, cumin, salt, oregano, onion powder, cayenne pepper and black pepper and stir to combine. Place fish filets on a foil lined baking sheet and brush both sides of the fish with the extra virgin olive oil. Then rub both sides of the fish with spice mixture. Broil fish on high for 17-20 minutes, until firm. Remove the fish from the oven, squeeze the juice from half of a lime over the fillets and cut them into 3-4 inch chunks.
Lastly, remove the tortillas from the oven. To build the tacos, place 3-4 pieces of fish on a tortilla. Top with cilantro-lime slaw and some fresh pico de gallo. Serve with a slice of lime and a sprig of cilantro for garnish.
Pico De Gallo
Ingredients: (Makes about 2 Cups)
5 plum tomatoes, seeded, diced
½ cup red or white onion, finely chopped
2 tablespoons fresh chopped cilantro
Juice of ½ a Lime
Salt & Fresh Black Pepper, to taste
After you have removed the seeds and diced your tomatoes, add them to a bowl. Then add the finely chopped onion and cilantro and stir to combine. Next squeeze half a lime over tomatoes and season liberally with salt and freshly cracked black pepper. Give mixture a final stir, cover and refrigerate for at least 30 minutes or overnight. Serve with tortilla chips or as a topping for tacos, quesadillas, burritos, eggs, you name it!