No need to go to a restaurant for the fresh taste of fish tacos. Making them at home is quick and easy. Enjoy!
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1 tablespoon Land O Lakes® Butter
1 tablespoon fresh lemon juice
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 pound tilapia fillets
3 cups coleslaw mix
1/2 cup cilantro leaves
8 hard corn taco shells, warmed
Pico de gallo, if desired
Guacamole, if desired
Sour cream, if desired
Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Stir in lemon juice, lemon zest, salt and pepper. Add fish; cook 7-10 minutes or until golden brown on both sides and flaky. Remove from skillet.
Add coleslaw and cilantro to skillet; stir until coated and heated through.
Break fish into bite-sized pieces.
Fill each taco shell with coleslaw mixture and fish. Add toppings, if desired.