Easy Fish Tacos

Take the tilapia fillets and place them on a cutting board. Sprinkle the fillets with the Cajun or blackening spices on both sides. Tilapia filets have a thick and thin side. Split the filet down the middle so you can cook the thick and thin sides separately, so you don’t overcook the fish.

Mix the sour cream and salsa together and add about half of the shredded cabbage. Mix to make a creamy slaw. Set aside.

Heat a non-stick frying pan to medium high heat and add the oil. When hot, place the thick pieces of tilapia in the pan and cook for a couple of minutes. Once you are ready to flip the thick fillets, place the thinner pieces in the pan to cook. Flip the thin pieces after a minute or two so as not to overcook. (Total cook time is about 5-7 minutes depending on thickness.)

Warm tortillas, sprinkle cheese all around the tortilla, break up 1 1/2 pieces of fish fillet and place on top of the cheese. Then layer the creamy slaw, sliced avocado, sprinkle additional cabbage for extra crunch, extra salsa or sour cream if you so choose and eat. Yum!

(These tacos are 5 Weight Watchers points per taco.)