Ingredients
- 4 pieces Parmesan Dill Crusted Tilapia
- 4 cup shredded cabbage
- 4 carrot shredded
- 4 tablespoon olive oil
- 2 teaspoon lemon juice
- 2 teaspoon sea salt
- 2 teaspoon black pepper
- 2 teaspoon white sugar
- 2 green onions, chopped small
- 1 1/2 cups toasted pecans
- 2 whole avocados, sliced
Instructions
- Mix the cabbage, carrots, oil, lemon juice, salt, black pepper and sugar. Taste – adjust salt/pepper to liking.
- Refrigerate for 30 minutes.
- Plate 1 1/2 cups slaw mixture.
- Top with 1/4 of the green onions.
- Gently break up the tilapia and place on top of the slaw.
- Add 1/4 cup (or more) of toasted pecans.
- Add 1/2 of an avocado (slices).
