Ingredients:

Slaw:

• 2 bags of coleslaw cabbage bags
• 6 Tbsp. Greek yogurt
• 6 Tbsp. mayonnaise
• 2 Tbsp. apple cider vinegar
• 5 tsp. sugar
• 2 tsp. salt

Fish:

• 6 large tilapia filets
• 1 Tbsp. cayenne pepper
• 4 Tbsp. garlic powder
• 4 Tbsp. cumin
• 4 Tbsp. Nature’s Seasoning
• fresh cilantro
• Package of 12 small corn tortillas

Directions:

1. Begin 2 hours before cooking time: In a large bowl combine the slaw ingredients and stir to combine. Cover with cling wrap and chill.
2. Preheat oven to 400*.
3. Combine the seasonings (excluding cilantro) in a small bowl. Sprinkle over the fish and cover both sides generously. Transfer to a glass baking dish and cover with foil.
4. Bake for approximately 15 minutes. Remove foil  and bake for an additional 5 minutes to allow any excess moisture to evaporate. Fish is done when it flakes with a fork.
5. To assemble tacos: lightly  drizzle olive oil in a nonstick pan over medium high heat (wanting some pretty good heat – oil should bead up). Place corn tortillas into skillet and lightly warm and slightly brown each side of the tortilla (not to the point of stiffness, just a light crisp). Spoon a generous layer of slaw onto tortillas and flake a few large chunks of fish onto the slaw. Garnish with cilantro and enjoy!

Yields 12 small tacos.

Eat, Bork, and Be Merry!