Back to Posts Fish Un-Tacos & Asian-Inspired Broccoli Slaw
One of these days I will leave Publix without forgetting something. Yesterday was not that day. I had grand plans to make fish tacos tonight, but I forgot the tortillas, my avocado went bad, and I picked up the wrong salad. I decided to improvise. While I braced myself for a dinner disaster, I accidentally cooked up a Total Win. I give you:
Fish Un-Tacos & Asian-Inspired Broccoli Slaw
Serves 2, Salad serves 4
Fish Ingredients
- 2 filets tilapia (about 4-5 oz each)
- 1 egg
- 1/4 cup bread crumbs
- 1 tbsp fish seasoning (I used Chef Paul Prudhomme's Seafood Magic)
- 1 tsp cooking oil
Topping Ingredients
- 1/2 cup Publix mango-peach salsa
- 1/4 head red cabbage, thinly sliced or shredded
By now, we are using a lot of ingredients, but I improvised with what I had on hand. If you want to use fewer ingredients, you can skip this next part and use the Smart Eating Broccoli Salad (what I usually buy). It's pretty dang good.
Broccoli Slaw Ingredients
- Smart Eating Broccoli Slaw
- 1/3 cup raisins
- 1/8 cup sliced almonds
Broccoli Slaw Dressing Ingredients
- 2 tbsp sesame oil
- 1 tbsp champagne wine vinegar (red wine vinegar could also work, I think)
- 1 tbsp olive oil
- 1/2 tbsp honey
- Pinch salt & pepa
Directions
- Heat a pan on medium-high heat and coat with 1 tsp cooking oil
- In a bowl, combine bread crumbs and fish seasoning
- Beat egg in a separate bowl and set beside bowl of bread crumbs/seasoning
- Dunk each filet in egg, then in bread crumbs/seasoning, and place into frying pan
- Cook filets for 3 min on each side
- Meanwhile, wash and chop your cabbage and set aside
- Dump your broccoli slaw, raisins, and sliced almonds into a large bowl
- In a smaller bowl, combine and mix all of your dressing ingredients
- Toss slaw with dressing and set aside
- Top tilapia filets with shredded cabbage and salsa and serve
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