Our Fish Tacos are super fast and easy to prep. The crunchy cabbage slaw has our Ranch Vinaigrette and Buffalo, for a little kick. Happy Taco Tuesday! 

Serves 4
Active Time: 25 minutes

What you need

3 cups shredded purple cabbage
4 scallions, thinly sliced
¼ cup Tessemae’s Ranch Vinaigrette 
1 tablespoon Tessemae’s Buffalo Sauce
coarse salt and ground pepper
1 ½ pounds tilapia fillets (about 4 fillets)
1 tablespoon coconut oil, or Tessemae’s Lemon Garlic
8 tortillas or lettuce leaves
1 avocado, diced
queso fresco, for serving
1 whole lemon, cut into wedges, for serving

What to do

1. In a small bowl toss together the cabbage, scallions, Ranch Vinaigrette and Buffalo. Season with salt and pepper. 

2. Season the fish with salt and pepper. Heat the oil in your cast iron skillet over medium high. Add the fish and sear until browned on one side, about 2 minutes. Turn over and sear until cooked through, about 2 minutes more.

4. If using tortillas, heat them directly over an open flame until charred. Serve the fish and slaw with the tortillas or lettuce, avocado, queso fresco, and lemon wedges.