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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This meal comes together in about a half hour total but when I am feeling especially lazy I will buy prepared mango/peach salsa at the store and use a package of prepared cole slaw mix plus the lime juice. Enjoy! Ingredients:
1 1/2 cups canned peaches, drained |
1 red bell pepper, finely chopped |
1/4 cup green onion, thinly sliced |
1 tablespoon jalapeno pepper |
1 tablespoon olive oil |
1 tablespoon lime juice |
1 tablespoon vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 lb tilapia fillet |
1/4 teaspoon ground cumin |
1/8 teaspoon garlic powder |
1/8 teaspoon onion powder |
1 1/2 cups shredded cabbage |
1 tablespoon cilantro, chopped |
3 tablespoons mayonnaise |
1 teaspoon lime juice |
1/2 cup monterey jack cheese |
8 taco shells |
Directions:
1. In a small bowl combine all salsa ingredients and toss gently. Place in fridge for at least 15 minutes to allow flavors to combine.
2. In a medium bowl combine cabbage, cilantro, mayonnaise, and lime juice. Mix to combine.
3. Preheat oven to 450 degrees and spray a 13x9 baking dish with cooking spray.
4. Rinse and pat dry fish. Cut into 3/4 inch pieces and lay in a single layer in baking dish. Sprinkle with cumin, garlic and onion powder. Bake for 10 minutes or until fish flakes with a fork.
5. For each taco place a small amount of cheese on the bottom of shell, top with tilapia pieces, salsa, and cabbage mixture.
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