Ingredients
- 2–4 pieces Parmesan Dill Crusted Tilapia filets *See note
- 1 cup shredded cabbage
- 1 carrot shredded
- 1 tablespoon olive oil
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white sugar
- 4 tablespoon shredded cheddar
- Fresh avocado slices
- 4 8” round tortilla shells
Instructions
- Mix the cabbage, carrots, oil, lemon juice, salt, black pepper and sugar. Taste – adjust salt/pepper to liking.
- Warm the tortilla shells by wrapping them in a damp paper towel and microwaving for 10-20 seconds.
- Remove one of the shells from the paper towel (leave the rest wrapped) and add 1/2 of 1 of the pieces of fish to the middle of the shell. *Note, this is assuming you have large filets.
- Add 1/4 of the cabbage slaw on top evenly distributing it.
- Add 1 tablespoon of cheddar on top.
- Add 3-4 avocado slices on top.
- Fold over and continue making the rest of the soft tacos.
Notes
If you didn’t want the Parmesan Crusted Dill Tilapia, following the same directions as that recipe, pat the fish dry and bake the one side with just some dill and salt. Flip it over and drizzle on the olive oil, remaining dill and lemon juice. It’ll keep it super light and bright.
