Crispy Tilapia Tacos with Cilantro Lime Slaw

Instructions

1. 1

   Pat tilapia dry and coat with cornmeal mixed with salt and pepper, then pan-fry in hot oil for 3 minutes per side until golden and cooked through.

2. 2

   While fish cooks, thinly slice cabbage and toss with juice of 1 lime, chopped cilantro, and a pinch of salt for the slaw.

3. 3

   Warm tortillas in a dry skillet for 20 seconds per side and arrange on a serving plate.

4. 4

   Break cooked tilapia into bite-sized pieces, fill tortillas with fish and cilantro lime slaw, squeeze remaining lime juice over top, and serve immediately.