COCONUT CURRY FISH TACOS

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COCONUT CURRY FISH TACOS

yield: 4 TACOS

INGREDIENTS:

  • 3 (3 oz) pouches Chicken of the Sea Tilapia Fillets in Yellow Curry Sauce
  • 5 oz shredded coleslaw mix
  • 3 tablespoons coconut milk cream*
  • 1 tablespoons mayo
  • 3 tablespoons chopped cilantro
  • 2 teaspoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup toasted shredded coconut
  • 4 corn tortillas, heated (I toast them in a frying pan for a few seconds on each side)
  • lime wedges for serving

DIRECTIONS:

  1. In a small bowl, lightly shred the tilapia in the curry sauce. Set aside.
  2. In a large bowl, combine coleslaw mix, coconut milk cream, cilantro, lime juice, salt, pepper, and coconut. Toss until well combined. Set aside.
  3. Heat tilapia in a microwave until hot (in my microwave it took about 45 seconds). Fill hot tortillas with tilapia, coconut coleslaw and a squeeze of fresh lime.

*coconut milk cream – open a can of coconut milk — do not shake it — and just use the thick cream on top!

 

 

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