-
1
Take the tilapia fillets and place them on a cutting board.
-
2
Sprinkle the fillets with the Cajun or blackening spices on both sides.
-
3
Tilapia filets have a thick and thin side.
-
4
Split the filet down the middle so you can cook the thick and thin sides separately, so you dont overcook the fish.
-
5
Mix the sour cream and salsa together and add about half of the shredded cabbage.
-
6
Mix to make a creamy slaw.
-
7
Set aside.
-
8
Heat a non-stick frying pan to medium high heat and add the oil.
-
9
When hot, place the thick pieces of tilapia in the pan and cook for a couple of minutes.
-
10
Once you are ready to flip the thick fillets, place the thinner pieces in the pan to cook.
-
11
Flip the thin pieces after a minute or two so as not to overcook.
-
12
(Total cook time is about 5-7 minutes depending on thickness.)
-
13
Warm tortillas, sprinkle cheese all around the tortilla, break up 1 1/2 pieces of fish fillet and place on top of the cheese.
-
14
Then layer the creamy slaw, sliced avocado, sprinkle additional cabbage for extra crunch, extra salsa or sour cream if you so choose and eat.
-
15
Yum!
-
16
(These tacos are 5 Weight Watchers points per taco.)
