Ingredients

• 2 Tilapia Fillets
• 4 Flour Tortillas
• 1 Avocado
• 3 oz Radishes
• 1/2 lb Cabbage
• 1 Persian Cucumber
• 2 tbsp Creamy Chipotle Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Instructions

1

Prepare the ingredients & make the salsa:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. In a bowl, combine the sliced radishes, diced avocado, and vinegar; season with salt and pepper.

2

Make the slaw:

In a large bowl, combine the sliced cabbage and cucumber and creamy chipotle sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

3

Cook & flake the fish:

While the slaw marinates, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. Using a fork, carefully flake into large pieces.

4

Warm the tortillas:

While the fish cooks, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in a large piece of foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

5

Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, flaked fish, and salsa. Serve the tacos with the slaw on the side. Enjoy!