Ingredients

• 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)

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Instructions

1. Melt Saute Express(R) square in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.
2. Add fish.
3. Saute 7-10 minutes or until golden brown on both sides and flaky. Remove from skillet.
4. Stir coleslaw and cilantro into skillet until coated and heated through.
5. Break fish into bite-sized pieces. Fill each taco shell with coleslaw mixture, fish and additional toppings.