Ingredients
Scale
- 2 tilapia fillets
- ½ teaspoon lemon pepper
- 2 cups shredded cole slaw mix
- 1 Tbsp. + 1 tsp. lemon juice, divided
- salt
- black pepper
- ⅛tsp. garlic powder
- 1 ripe avocado, peeled and pitted
- 4 large fresh basil leaves, torn into pieces, plus more (whole) for garnish
- ¼ cup plain Greek yogurt
- 4 taco shells, heated according to package instructions
Instructions
- Preheat oven to 400ºF.
- Arrange fish on a foil-lined baking sheet. Sprinkle with lemon pepper. Bake until flaky and cooked through, 10-12 minutes. Transfer to a cutting board and cut into bite-sized pieces.
- Meanwhile, measure cabbage, 1 tablespoon lemon juice, ¼ teaspoon salt, black pepper and garlic powder into a medium bowl. Stir. Set aside.
- Into a food processor or blender, put the avocado, basil leaves, Greek yogurt, 1 teaspoon lemon juice, and ¼ teaspoon salt. Blend until smooth, adding a drizzle of water (start with 1 tablespoon) if it isn’t pureeing easily. Transfer sauce to a plastic bag and cut a tiny bit off of one corner of the bag.
- Drizzle some basil cream sauce into each taco shell. Top with some tilapia and then some cabbage. Drizzle with more basil cream sauce. Garnish with a whole basil leaf to serve.