You just might want to double this recipe, because it is delish!!!

What You Need:

16 ounces Frozen Tilapia, thawed

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tsp. Ground Cumin

1 tsp. Chili Powder

1/2 tsp. Salt

1/4 tsp. Black Pepper

2.5 cups Cabbage, shredded

10 Corn Tortillas

1 c. Pesto

DIRECTIONS:

Preheat oven to 400 degrees. Cover large cookie sheet with aluminum foil. Spray foil with non-stick cooking spray. Mix seasonings together, rub seasonings into thawed tilapia.  Place tilapia on cookie sheet and put in oven to back for 20-25 minutes.

While tilapia is cooking, warm corn tortillas in a frying pan 8-10 seconds on each side.  Wrap corn tortillas in aluminum foil to keep warm.

After tilapia is finished cooking, remove tilapia sheet pan from oven and place tilapia in mixing bowl.  Shred the tilapia with a fork. (Fish should be opaque when fully cooked and easily shredded)

Place shredded tilapia in corn tortilla, top with cabbage, and pesto sauce.  Enjoy!

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Pesto Tilapia Tacos

16 ounces Frozen Tilapia

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tsp. Ground Cumin

1 tsp. Chili Powder

1/2 tsp. Salt

1/4 tsp. Ground Black Pepper

2.5 c. Cabbage, shredded

Corn Tortillas

1 c. Pesto Sauce

DIRECTIONS:

Preheat oven to 400 degrees.  Cover large cookie sheet with aluminum foil. Spray foil with non-stick cooking spray. Mix seasonings together, rub seasonings into thawed tilapia.  Place tilapia on cookie sheet and put in oven to back for 20-25 minutes. While tilapia is cooking, warm corn tortillas in a frying pan 8-10 seconds on each side.  Wrap corn tortillas in aluminum foil to keep warm. After tilapia is finished cooking, remove tilapia sheet pan from oven and place tilapia in mixing bowl.  Shred the tilapia with a fork. (Fish should be opaque when fully cooked and easily shredded). Makes about 4 servings, two tacos each.

Place shredded tilapia in corn tortilla, top with cabbage, and pesto sauce.  Enjoy!

XOXO Laura

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