Ingredients:
2 cups prepared coleslaw
1/4 cup chopped fresh cilantro
1/4 cup cornmeal Substitutions
4 teaspoons McCormick® Chili Powder
3/4 teaspoon salt
1/2 teaspoon McCormick® Garlic Powder
1 pound tilapia fillets
2 tablespoons vegetable oil
8 corn tortillas, warmed Substitutions
Directions:
Mix coleslaw and cilantro in medium bowl. Cover. Refrigerate until ready to serve.
Mix cornmeal, chili powder, salt and garlic powder in shallow dish. Coat fish evenly with cornmeal mixture.
Heat oil in large nonstick skillet on medium heat. Add fish; cook 3 to 5 minutes per side or until golden brown and fish flakes easily with a fork. Cut fish into 8 portions. Serve in warmed tortillas topped with coleslaw.
Source: McCormick.com
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