Mexican Spiced Tilapia & Cabbage-Radish Slaw

🥘 Ingredients

• Mexican Spice Blend
  1 tbsp
• black pepper
  1 tsp
• cilantro
  ½ oz
• coleslaw mix
  8 oz
• cooking oil
  1 tbsp
• flour
  2 tbsp
• guacamole
  1/2 c
• lime
  2 unit
• mayonnaise
  1/2 c
• paper towels
• radishes
  6 unit
• salt
  1 tsp
• shredded red cabbage
  8 oz
• smoky red pepper crema
  4 tbsp
• tilapia
  22 oz
• tomato
  2 unit

🍳 Cookware

• large pan
• large bowl
• small bowl

1. 

   1

   Wash and dry produce. Trim and halve radishes lengthwise; thinly slice crosswise into half-moons. Dice tomato . Roughly chop cilantro . Quarter lime .

   radishes: 6 unit, tomato: 2 unit, cilantro: ½ oz, lime: 2 unit
2. 

   2

   Pat tilapia dry with paper towels ; season all over with half the Mexican Spice Blend (all for 4 servings), salt , and black pepper . Sprinkle both sides with flour ; press to adhere. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add tilapia and cook until lightly browned, ⏱️ 3 minutes . Flip; cook until opaque and cooked through, ⏱️ 3 minutes more. Turn off heat; transfer tilapia to a plate.

   tilapia: 22 oz, paper towels, Mexican Spice Blend: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, flour: 2 tbsp, cooking oil: 1 tbsp
3. 

   3

   While fish cooks, in a large bowl , combine shredded red cabbage , coleslaw mix , radishes, mayonnaise , a squeeze of lime juice, salt, and pepper. Taste and season with additional salt, pepper, and lime juice if desired. In a small bowl , combine tomato, cilantro, a squeeze of lime juice, a drizzle of oil, salt, and pepper.

   shredded red cabbage: 8 oz, coleslaw mix: 8 oz, mayonnaise: 1/2 c
4. 

   4

   Divide slaw between plates. Top with tilapia. Drizzle fish with smoky red pepper crema and dollop with guacamole . Garnish with salsa and serve with a squeeze of lime juice.

   smoky red pepper crema: 4 tbsp, guacamole: 1/2 c