Our Fish Tacos are super fast and easy to prep. The crunchy cabbage slaw has our Ranch Vinaigrette and Buffalo, for a little kick. Happy Taco Tuesday!
Active Time: 25 minutes
What you need
3 cups shredded purple cabbage
4 scallions, thinly sliced
¼ cup Tessemae’s Ranch Vinaigrette
1 tablespoon Tessemae’s Buffalo Sauce
coarse salt and ground pepper
1 ½ pounds tilapia fillets (about 4 fillets)
1 tablespoon coconut oil, or Tessemae’s Lemon Garlic
8 tortillas or lettuce leaves
1 avocado, diced
queso fresco, for serving
1 whole lemon, cut into wedges, for serving
What to do
- In a small bowl toss together the cabbage, scallions, Ranch Vinaigrette and Buffalo. Season with salt and pepper.
- Season the fish with salt and pepper. Heat the oil in your cast iron skillet over medium high. Add the fish and sear until browned on one side, about 2 minutes. Turn over and sear until cooked through, about 2 minutes more.
- If using tortillas, heat them directly over an open flame until charred. Serve the fish and slaw with the tortillas or lettuce, avocado, queso fresco, and lemon wedges.