Talapia Fish Tacos with Red Cabbage & Carrot Slaw

Tacos- not just for Tuesday’s anymore! We know everyone loves a good taco, but we’re here to shake things up a bit! Try this recipe for your next family dinner, and its sure to get thrown into your dinner recipe rotation!  

These fish tacos are loaded with so much flavor and so easy to make! This is a great way to start introducing more fish into your diet to ensure you're getting omega-3 fatty acids, which as we all know are beneficial in maintaining a healthy heart. These fresh, light and healthy tacos will have everyone at the table asking for seconds!  

3-4 fresh tilapia filets
1 tbsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne (or to taste)
1/4 tsp. Herbamare
2 tbsp. coconut oil or camelina oil
12 gluten free hard or soft taco shells  

Mix the chili powder, cumin, cayenne and Herbamare together. Sprinkle it evenly over the filets to coat.   Over medium heat, heat oil in a medium sized skillet. Gently fry the fish for 2-3 minutes on each side or until it is flaky. Remove from heat and slice into bite-sized pieces.   Warm up taco shells in oven at 300°F for 10  minutes. Place 1/4 - 1/3 cup fish in a hot taco shell and top with Red Cabbage Slaw.  

Red Cabbage Slaw

2 cups organic red cabbage, shredded
1 cup organic carrots, grated or julienned
1/2 cup organic cilantro, finely chopped
1/2 cup Nutrimax mayonnaise
Juice of 1 organic lime
1/2 tsp. Herbamare
2 tbsp. honey  

Place cabbage, carrots and cilantro in a bowl. Combine mayonnaise, lime juice, Herbamare and honey in blender bowl. Blend and toss with cabbage mixture until it is well coated.