Tilapia fillets (approximately one small fillet per person)(or any other flaky white fish that does not have a very strong fishy flavor; Mahi-Mahi works very well too)
Salt and pepper to taste
1 tsp oil (olive oil is nice, but any vegetable oil will do) per fillet
Lightly salt and pepper each fillet. Heat oil in nonstick skillet until shimmering. Pan fry fillets about 2 1/2 minutes per side or until outside is golden brown and a bit crispy and the inside is tender and flaky. Be sure not to crowd the pan. You want nicely seared fillets, not steamed fish! Break into rough chunks.
Juice of 1 lemon
Juice of 1 lime
2 TBSP honey
1/4 cup olive oil
1 bag coleslaw mix (4 cups shredded cabbage will work too)
1/4 cup chopped cilantro leaves
1/4 minced red onion
1 finely minced jalapeno (seeded if desired)
Combine lemon juice, lime juice, honey and olive oil and mix until combined. In a bowl toss together coleslaw, onion, cilantro and jalapeno. Pour dressing mixture over coleslaw mix and toss to combine.
Corn tortillas (about 3 per fillet) warmed in microwave or oven until soft and pliable. I usually brush both sides very lightly with oil and place them on a parchment paper covered cookie sheet and warm them at 250 degrees for about 4 minutes, turning once. I then stack them on a paper towel covered plate and wrap them in foil to keep them warm for serving.
For each tortilla place several chunks of fish, add desired amount of coleslaw and top with sliced jalapenos, julienned red onion, and/or chopped cilantro. Fold or roll up as desired.
During the summer, we love this dish served with watermelon as a side.