Taco Tuesdays are a must for family dinners on a weeknight: a quick DIY meal that is fun to assemble, easy to customize, and totally kid-friendly. These nutritious fish tacos come together with ease, packed with flavor for a light dinner or lunch. Top your tacos with a simple slaw tossed in a 5-ingredient dressing. Clean-up is easy: all you need is a pan to fry the tilapia, a cutting board for the veggies, a tiny bowl for the dressing, and a bowl to toss the slaw.
For tacos 2 tablespoons butter ¼ teaspoon salt ¼ teaspoon pepper 1 ½ pounds tilapia fillets 2 cups bean sprouts 1 cup carrots, sliced ¼ cup green onion, chopped ½ cup radish, chopped ¼ cup cilantro, chopped 12 small corn tortillas, warmed
For slaw dressing 2 tablespoons lime juice 1 tablespoon Kikkoman® Sesame Oil 1 tablespoon Kikkoman® Less Sodium Soy Sauce 2 teaspoons fresh ginger, peeled and grated 1 teaspoon honey
For garnish Lime wedges Cilantro, chopped
Heat a nonstick skillet or grill pan over medium heat with butter. Salt and pepper the tilapia fillets. Add fish to pan and cook for 10 to 12 minutes, turning once, until it flakes easily with a fork.
Chop and combine vegetables in a mixing bowl.
Make slaw dressing by combining lime juice, sesame oil, soy sauce, ginger and honey in a small bowl, stirring with a whisk. Add dressing to coleslaw mix, tossing to coat.
Place 2 ounces of fish in each tortilla. Top with coleslaw and more cilantro.