25 minutes
A quick and flavorful meal that brings together crunchy coleslaw, creamy avocado, and perfectly seasoned tilapia for a satisfying dish.
Tilapia Fillets
0 oz
tablespoons
Tajín Seasoning Salt
teaspoons
Presliced Coleslaw Cabbage Mix
cups
Spicy Red Pepper Miso Mayo
tablespoons
Avocado, mashed
each
Himalayan Pink Salt
to taste
to taste
1. Preheat Oven and Prepare Baking Sheet
Begin by preheating your oven to 425°F. While the oven is warming up, prepare a baking sheet by lining it with either aluminum foil or a silicone baking mat.
2. Season and Bake Tilapia
Take the tilapia fillets and rub them with olive oil, making sure they are evenly coated. Sprinkle 2 teaspoons of Tajín seasoning salt over the fish. Place the seasoned tilapia on the prepared baking sheet and put it in the oven. Bake the fish for about 15 minutes at 425°F until it flakes easily with a fork and has turned opaque.
3. Prepare Coleslaw Mixture
In a medium bowl, combine the presliced coleslaw cabbage mix with 1 tablespoon of Spicy Red Pepper Miso Mayo, the mashed avocado, the remaining 2 teaspoons of Tajín seasoning salt, a pinch of pink salt, and freshly ground black pepper to taste.
4. Shred and Serve Tilapia
Once the tilapia is baked, let it cool for about 4 minutes on a cooling rack. Divide the coleslaw mixture into two bowls. Using two forks, gently shred the tilapia fillets and place the fish over the coleslaw in each bowl. Drizzle a bit more Spicy Red Pepper Miso Mayo on top of each bowl for an extra kick. Serve immediately.
Use fresh, firm tilapia fillets with a clean ocean-like scent and high-quality Tajín seasoning for the best flavor profile.
Preheat the pan for a good sear and cook just until opaque to avoid dry fish.
Marinate the tilapia in lime juice and Tajín for 15-30 minutes to infuse flavor without the lime 'cooking' the fish.
Layer your taco bowls with warm rice, veggies, tilapia, and toppings for the best flavor experience.
Use freshly chopped cilantro for a vibrant, aromatic addition to the taco bowls.
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