Fish "Taco" Bowls

INGREDIENTS

Bowls

• 1 lb tilapia fillets
• EVOO
• 2 tsp fish rub
• 1 tsp cumin
• 1/2 tsp chili powder
• coleslaw mix
• 1/2 c sliced green onions
• guacamole

Dressing

• 1/2 c mayonnaise
• 2 Tbsp lime juice (fresh is best)
• 1 tsp green Tabasco
• salt to taste

PREPARATION

1. If fish is frozen, thaw overnight in fridge.
2. Mix the fish rub, chili and cumin.
3. Pat fish dry, then rub with 2 tsp EVOO.
4. Rub with rub mix.
5. Let come to room temperature.
6. Make dressing by whisking together mayonnaise, lime juice Tabasco and salt.
7. Brush a heavy skillet with EVOO.
8. Heat over medium high for one minute.
9. Add fish and cook about 4 minutes on each side.
10. Mix half the green onions into the coleslaw mix.
11. Stir enough dressing into cabbage mixture to moisten.
12. Let fish cool slightly on cutting board.
13. Use 2 forks to shred fish.
14. Place cabbage mixture in 4 bowls.
15. Top with shredded fish and rest of onion.
16. Add dressing.
17. Serve with guacamole.

( kalynskitchen.com )

-- JMag Guthrie - 2014-12-02