Cajun Tilapia over Cilantro Coleslaw

Tilapia isn’t my favorite fish (as I’ve probably mentioned) but it does have its pluses: it’s low cal and low fat, doesn’t have an overpowering flavor, is a super inexpensive protein, and my favorite part—it’s quick to thaw and cook.

So if you’re in the mood for something southwestern-ish that doesn’t have to be wrapped in a high-carb taco shell, this is the ticket!

Fish:
2 tilapia filets (serves 2)
cajun seasoning
non-stick spray

Cilantro Coleslaw:
purple cabbage
green cabbage
cilantro
lime juice

You can prepare the coleslaw a day ahead of time; it’s not necessary, but it does allow the flavors to really combine well. To make the slaw, all you have to do is slice the cabbage thin and toss together with cilantro, lime juice and a little salt and pepper.

To prepare the fish, spray skillet with non-stick spray and heat over a medium-high flame. Once the pan is hot, place in the tilapia filets and season generously with cajun seasoning. You’ll want to use a cajun mix with a good amount of spice (since the coleslaw will balance the heat), but not too much salt. I love this one from Penzey’s. Cook the fish for about 2–3 minutes on each side. (Fast, right!?) When it’s done, it should have a nicely browned surface, and flake appart easily.

Serve the tilapia hot off the skillet onto a bed of the chilled cilantro coleslaw. Though you could put this combo in a tortilla shell, I don’t think you’ll miss it one bit!