Mexican Spiced Tilapia & Cabbage-Radish Slaw

🥘 Ingredients

• black pepper
  ½ tsp, ¼ tsp
• cilantro
  2 tbsp
• coleslaw mix
  1 c
• cooking oil
  1 tbsp
• flour
  ¼ cup
• guacamole
  ¼ cup
• lime
  1 unit
• mayonnaise
  2 tbsp
• mexican spice blend
  ½ tsp
• radishes
  4 pieces
• salt
  ½ tsp, ¼ tsp
• shredded red cabbage
  1 c
• smoky red pepper crema
  1 tbsp
• tilapia
  2 pieces
• tomato
  1 unit
• tomato-cilantro salsa
  2 tbsp

🍳 Cookware

• large pan
• large bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   Pat tilapia dry with paper towels; season all over with mexican spice blend , salt , and black pepper . Sprinkle both sides with flour ; press to adhere. Heat cooking oil in a large pan over medium-high heat. Cook fish until golden and cooked through ⏱️ 4 minutes per side.

   tilapia: 2 pieces, mexican spice blend: ½ tsp, salt: ½ tsp, black pepper: ½ tsp, flour: ¼ cup, cooking oil: 1 tbsp
3. 

   3

   While fish cooks, in a large bowl , combine shredded red cabbage , coleslaw mix , radishes (thinly sliced), mayonnaise , a squeeze of lime juice, salt , and black pepper . Taste and season with additional salt, pepper, and lime juice if desired.

   shredded red cabbage: 1 c, coleslaw mix: 1 c, radishes: 4 pieces, mayonnaise: 2 tbsp, lime: 1 unit, salt: ¼ tsp, black pepper: ¼ tsp
4. 

   4

   Divide slaw between plates. Top with tilapia. Drizzle fish with smoky red pepper crema and dollop with guacamole . Garnish with tomato-cilantro salsa (prepared with diced tomato and chopped cilantro ) and serve with a squeeze of lime juice.

   smoky red pepper crema: 1 tbsp, guacamole: ¼ cup, tomato-cilantro salsa: 2 tbsp, tomato: 1 unit, cilantro: 2 tbsp