tilapia tacos with cabbage slaw, originally uploaded by dharmabumx.

Tacos rank pretty high among my favorite food groups…anything with that slightly tex-mex/mexican vibe to it typically starts my tastebuds craving. That delicious combination of cumin and chili powder…salt and pepper…hot, spicy and smoky savory…typically involving a tortilla or two, some form of protein and some veggies to boot. A meal so perfectly tasty, yet healthy at the same time (well, most of the time…and this definitely qualifies as tasty). I enjoyed this meal so much last night, I thought I’d share.

Easy-Peasy Tilapia Tacos with Red Cabbage Slaw

(feeds 2, can EASILY be multiplied)

For Slaw

1/2 head small red cabbage, thinly sliced into shreds

2 T chopped cilantro

1/4 cup thinly sliced green onion

1/4 cup chopped tomato

1 T shredded carrot

2T Lime juice

Salt

pepper

For Tilapia

2 pieces tilapia (I’d say mine weighed about 1/2 to 3/4 lb)

Chili powder

Cumin

Garlic Powder

Salt

Pepper

Olive oil

4 small flour or corn tortillas

Optional toppings

Additional chopped cilantro

sour cream

Combine all of the slaw ingredients in a bowl and sit aside to let the flavors mingle

Meanwhile, heat 2 teaspoons of olive oil in a skillet over medium-high heat.

Season both sides of the tilapia with ample sprinklings of the seasonings (seriously, I used no measurements here…just seasoned away).

Place the tilapia in the pan and cook for 3 minutes on each side or until fish flakes easily with a fork. Remove from skillet and cut into bite-sized pieces.

Heat the tortillas according to package directions. I usually throw them in the wave for about 3o seconds covered in a damp paper towel.

Top each tortilla with 1/4 of the chopped tilapia and a generous portion of the slaw. Top with additional cilantro and a dollop of sour cream if desired.

Enjoy:)