There's something so fresh about fish tacos! They can be light and full of flavor, this recipe is amazing. 

Lightly crisped fish with a fresh cilantro lime slaw, and a creamy slice of avocado make for the perfect fish taco without the restaurant.


What you need:


  • 6-8 talapia fillets
  • 1/2 cup cornmeal
  • 2 tsp lemon pepper seasoning
  • 1 tsp garlic powder
  • salt
  • 2 cups shredded green cabbage
  • 1/2 cup shredded red cabbage
  • juice of 3 limes or 1/4 cup lime juice
  • 1/3 cup mayo
  • 1 tsp garlic, minced
  • 2 tbsp cilantro, chopped
  • 12 corn tortillas, warmed
  • tomato slices
  • avocado slices
  • cilantro leaves, for garnish

Begin by heating oil on med high heat in deep frying pan (or use deep fryer). 

In a shallow plate, mix together cornmeal, lemon pepper seasoning, garlic powder, and salt. Coat fish with cornmeal mixture on both sides, place fish in hot oil and fry until golden, about 4 minutes.

Place cooked fish on paper towel lined plate to absorb excess oil

In a medium size bowl, whisk together lime juice, mayo, garlic, and chopped cilantro. Add chopped cabbage to large bowl, and add cilantro lime mixture.Combine, cover and place in fridge until ready to use.

To assemble taco, place slaw on tortilla and top with fish peices, avocado, tomato, and cilantro.



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