6-7 tilapia filets
1 pkg. corn taco shells soft
Thai Slaw
1 pkg. cabbage shredded
1 pkg. red cabbage, shredded
1 red pepper, diced
1 diced scallion
10 snow peas, julienned
1/4 cup peanuts
Dressing
1/2 cup rice vinegar
1 tbsp. fish sauce
1 tbsp. sesame oil
juice of 1 lemon
1 tbsp. peanut butter
chili paste to your liking
Toss vegetables together. Blend dressing and toss into slaw. Top with peanuts.
Using canola oil spray, add taco shell to skillet and heat for 30 seconds. Stash fish in taco;
press down to keep fish intact then store on platter. Do a couple at a time.
Serve topped with slaw.
Very good!!!!