Ingredients:
square Lemon Pepper Saute Express® Saute
Starter
1/2 pound tilapia
fillets
3 cups coleslaw
mix
1/2 cup cilantro
leaves
8 hard corn taco shells,
warmed
Pico de gallo
(optional)
Guacamole
(optional)
Sour cream
(optional)
Directions
Melt Saute Express® square in 10-inch
nonstick skillet over medium-low heat just until bubbles begin to
form.
Add fish.
Saute 7-10 minutes or until golden brown on both sides and flaky.
Remove from skillet.
Stir coleslaw and
cilantro into skillet until coated and heated through.
Break fish into bite-sized pieces. Fill each taco shell with coleslaw
mixture, fish and additional toppings
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