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Lemon Pepper Fish Tacos
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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

How to make

  1. STEP 1

    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.

  2. STEP 2

    Add coleslaw and cilantro to skillet; stir until coated and heated through.

  3. STEP 3

    Break fish into bite-sized pieces.

  4. STEP 4

    Fill each taco shell with coleslaw mixture and fish. Add toppings, if desired.

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