Ingredients

• tilapia, fresh- 2-3lbs
• long grain rice- 2 cups
• limes -4, sliced in half
• cilantro- 1 bundle, chopped
• Oikos Organic Plain Greek Yogurt- 1 cup (half of 16oz. container)
• chipotle hot sauce- 4 tbspns (*like Tabasco Chipotle Pepper Sauce)
• cole slaw cabbage mix- 1 pre-cut ready-to-eat bag
• corn tortillas, small- 10-15
STAPLES
• flour- 1 cup
• salt, paprika, chili powder, garlic powder- 1 tspn each, mixed together
• bread crumbs- 1 cup
• vegetable oil (enough to fill pan ¼ inch deep)
• olive oil- 2 tbspns
• salt- 1 tspn
• crushed red pepper (optional)

Instructions

Tacos
1. In shallow long dish combine flour, salt, paprika, chili powder, garlic powder and bread crumbs; mix well with a whisk or fork
2. Heat oil in large non-stick skillet (about ¼ inch deep) over medium-high heat
3. Coat fish, one at a time, in the flour mixture before transferring to hot oil to cook until golden brown on both sides, approximately 4 minutes each side
4. Transfer cooked fish to a paper towel-lined plate to cool
Rice
5. Bring 1 cup rice and 2 cups water to boil in large pot over high
6. Once boiling, cover rice and reduce heat to low to simmer until all water is absorbed, approximately 15 minutes
7. Once cooked, mix in olive oil, juice from 2 limes, half of chopped cilantro and salt
Baja Sauce
8. In small bowl mix together yogurt and chipotle seasoning sauce
Salad
9. In salad bowl combine cabbage mixture, remaining cilantro and juice from 2 limes and crushed red pepper (optional); toss
10. Serve fish in corn tortillas topped with Cabbage Salad and Baja Sauce