Zesty Lime & Tajín Tilapia Taco Bowls

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.