Ingredients:

tablespoon 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

Guacamole

sour cream

Directions:

1. Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling.

2. Stir in lemon juice, lemon zest, salt and pepper.

3. Add fish; cook 7-10 minutes or until golden brown on both sides and flaky.

4. Remove from skillet.

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

6. Break fish into bite-sized pieces.

7. Fill each taco shell with coleslaw mixture and fish.

8. Add toppings, if desired

Bon Appetit!