Fish Tacos with Spinach Slaw

Servings: 4 (3 tacos each)
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
1 cup Spinach Slaw
1 tsp each of the following: Garlic Powder, Smoked Paprika, Chili Powder, Black Pepper, Cumin & Salt
3 Tbsp Olive Oil
4 6-8 oz Tilapia Fillets
8 to 12 Lemon wedges
12 Corn Tortillas, prepared as per manufacturer's instructions (24 tortillas if you prefer two per taco)
2 Avocados, optional
Green Onion, chopped, optional

1. Prepare Spinach Slaw.
2. Whisk seasonings together.
3. Sprinkle each side of each fillet with seasoning mixture.
4. In a large skillet, preheat oil, over medium heat.
5. Place fillets in skillet and pan fry for about 3 minutes per side, until the edges are crispy.
6. Remove from skillet and drain on paper towels.
7. Fill each tortilla with 1/3 fillet, 1 tablespoon spinach slaw, avocado, & green onion.
8. Serve with lemon wedges.

Spinach Slaw

Servings: 4

Prep Time: 10 minutes

Ingredients:

1/4 cup Mayo*

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1 tsp Lemon Juice

1c Fresh Spinach, chopped

1/3 c Shredded Carrots

1/3 c Shredded Red Cabbage

2 tsp Red Onion, grated

2 tsp Celery, grated

1 Tbsp Cilantro, chopped

Salt & Pepper to taste

1. In a medium bowl, whisk mayo, mustard, garlic powder, cumin and lemon juice.
2. Stir in vegetables.
3. Stir in salt and pepper to taste. 
4. Store in an air tight container and refrigerate for 5 - 7 days. 

*For Vegan Spinach Slaw, substitute the mayo with avocado or olive oil.