½ lb fresh Tilapia
3 Tbsp SOOC Persian Lime Olive Oil
1 Tbsp SOOC Jalapeno White Balsamic
3 Tbsp Saratoga Tea & Honey Wildflower Honey
4 Tbsp Mayonnaise
Fresh ground black Pepper
SOOC Sicilian Sea Salt
2 cups shredded Cabbage, red or green
1 Tbsp SOOC Midnight Red Seasoning
¼ cup Cornstarch
4 6-inch Corn Tortillas
3 Tbsp SOOC Extra Virgin Olive Oil
1 Jalapeno, thinly sliced
1 cup chopped fresh Cilantro, stems removed
Preheat the oven to 250°F. Rinse fish, put in a ziploc bag with Persian Lime Olive Oil and Jalapeno White Balsamic. Marinate for 20 minutes or until the other preparations are finished.
Combine the honey and mayonnaise with pepper and Sicilian salt, to taste, in a bowl. Toss the cabbage with the dressing. Let sit. In a shallow dish, mix together the Midnight Red Seasoning and cornstarch.
Place tortillas in oven to crisp, 5-7 minutes.
Heat a skillet to medium-high heat, add the Extra Virgin Olive Oil. Right before cooking the fish, dredge the tilapia in the seasoned cornstarch. Cook the fish for 2-3 minutes per side.
Assemble the tacos: starting with a warmed tortilla, adding the fish and topping with the cabbage mixture and garnishing with the sliced jalapenos, cilantro, and a squeeze of fresh lime. Enjoy!