- 1 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)
- Melt Saute Express(R) 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.