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1
Cut the fish filets in equal size pieces (so they cook evenly). Lay the fish into an 8 x 8 baking dish, and squeeze half a lime over the fish. Add garlic, cumin, smoked paprika, and one tablespoon oil. Season with salt and pepper and turn the fish to evenly coat each piece. Cover and refrigerate to marinade for at least 15 minutes.
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2
Combine the coleslaw and the cilantro in a medium size bowl. Squeeze a lime half over the coleslaw and add remaining one tablespoon of oil. Toss, add salt and pepper to taste, and set aside.
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3
Warm the tortillas by heating a medium size pan or grill pan over medium high heat. Heat tortillas one at a time, flipping to warm both sides. Continue with remaining tortillas. Wrap warm tortillas in a clean cloth or use a tortilla warmer. Set aside while you cook the fish.
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4
Brush the grates of an indoor grill pan or outdoor grill with oil and heat over medium high heat until hot. Remove the fish from the marinade and place on the grill pan or grill.
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5
Cook without moving until the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer fish to a serving platter.
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6
To serve cut the fish into pieces, place into a warm corn tortilla. Serve with pico de gallo, seasoned coleslaw, and additional lime juice.
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7
This dish was created by Walmart Mom, Tina Butler.
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8
Variations.
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9
Fresh Smoked salmon or cod can be used in place of Tilapia.
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10
Tips.
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11
Garnish with coleslaw, pico de gallo, additional lime juice, and avocado slices.
