Wednesday, September 17, 2014

Sauteed Tilapa Roll with Lime, Sriracha Mayo and Tangy Honey Coleslaw

Don't you just love a great fish taco? One that takes you to somewhere in Paradise. It reminds me of a Summer spent on the Mexican Riviera. The crunch of freshly caught fried fish, and spicy coleslaw, wrapped in a warm taco is somewhat of a comfort food for me. This time I opted for a healthier version. Instead of the usual sugar to sweeten the coleslaw dressing, I substituted honey, which gave it a really nice, slightly sweet to taste, and I used olive oil to sauté the Tilapia instead of frying it.

Sauteed Tilapa Roll with Lime, Sriracha Mayo and Tangy Honey Coleslaw~Serves 4
4-4 oz fillets of Fresh Tilapia
Extra Virgin Olive Oil for brushing
2 Limes
1 head of green cabbage
1 carrot
3/4 cup mayonnaise
2 Tbls. Plain Greek Yogurt
2 Tbls. Rice Wine Vinegar
2 Tbls. Honey
1/3 cup of mayonnaise
1-2 Tbls. Sriracha
4 small baguette rolls
Preheat sauté pan on Medium High. Lightly brush Tilapia Fillets with Olive Oil. Season with salt and pepper. Quarter 1 lime, and then squeeze the juice of 1 quarter of lime per fillet. Cook 3 minutes per side.
For coleslaw: Chiffonade the cabbage into ribbons and peel and cut carrots into small matchsticks. Mix together mayonnaise, yogurt, vinegar and honey in small bowl. Add the cabbage and carrots, tossing them in the dressing.
For Sriracha mayonnaise: Combine 1/3 cup mayonnaise with Sriracha, add more depending on how spicy you like it.
Toast rolls. On both sides spread Sriracha mayonnaise. On bottom roll layer one fillet and then top with Honey Coleslaw. Garnish with lime and more Sriracha.

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