Lemon Pepper Fish Tacos - cooking recipe

Ingredients

1 square Lemon Pepper Saute Express(R) Saute Starter
1/2 pound tilapia fillets
3 cups coleslaw mix
1/2 cup cilantro leaves
8 hard corn taco shells, warmed
Pico de gallo (optional)
Guacamole (optional)
Sour cream (optional)

Preparation

Melt Saute Express(R) square in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add fish.
Saute 7-10 minutes or until golden brown on both sides and flaky. Remove from skillet.
Stir coleslaw and cilantro into skillet until coated and heated through.
Break fish into bite-sized pieces. Fill each taco shell with coleslaw mixture, fish and additional toppings.