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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âEven my non-fish-loving family enjoys this recipe. Itâs a winner in my book.â âJennifer Kolb, Overland Park, Kansas Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
4 tilapia fillets (6 ounces each) |
1 tablespoon butter |
8 corn tortillas (6 inches) |
2 cups angel hair coleslaw mix |
2 tablespoons reduced-fat mayonnaise |
2 tablespoons reduced-fat sour cream |
1 tablespoon lime juice |
1 teaspoon grated lime peel |
1 cup canned black beans, rinsed and drained |
1/2 avocado, thinly sliced |
Directions:
1. In a large resealable plastic bag, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and shake to coat.
2. In a large nonstick skillet over medium heat, cook fillets in butter for 5-6 minutes on each side or until fish flakes easily with a fork. Meanwhile, place tortillas on a baking sheet and spritz with cooking spray. Broil 3-4 in. from the heat for 2-3 minutes on each side or until crisp.
3. In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and peel. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado. Yield: 4 servings.
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