Ingredients
Sriracha Coleslaw
- 7 oz (about 2 cups) Shredded Cabbage
- 1/3 cup Mayonnaise
- 2 tsp Apple Cider Vinegar
- 2 tsp Sriracha Hot Chili Sauce
- 1/4 tsp Kosher Salt
Pineapple Salsa
- 1 cup Fresh Pineapple finely diced
- 1/2 cup Tomatoes finely diced
- 1/4 cup Sweet Onion finely diced
- 1 Jalapeno finely diced
- 1 Lime juiced
- 1/4 tsp Kosher Salt
Servings:
Instructions
For the sriracha coleslaw:
- Whisk mayonnaise, apple cider vinegar, Sriracha sauce, and salt together in a bowl. Pour over shredded cabbage, and mix until combined. Set aside.
For the salsa:
- Mix all ingredients together in a bowl until well combined. Set aside.
For the fish:
- Heat a large skillet over medium high heat and add a couple tablespoons of olive oil.
- Rinse tilapia fillets and pat dry with a paper towel. Season both sides with kosher salt. Season both sides liberally with Backyard Seasoning. *If you are using a Cajun seasoning, do not season with additional salt.
- Place the fillets in the skillet and cook for 3-4 minutes on both sides until cooked through.
- Cut fish into pieces and assemble tacos. Place fish in a warmed flour tortilla. Top with coleslaw and salsa. Serve immediately.
Recipe Notes
Source: Via Fox10TV