Spicy Cole Slaw for Fish Tacos

• one bag of broccoli slaw or cabbage

• 1/2 cup of coconut milk

• 1 tbsp of coconut sugar

• 2 tbsp of pickled jalapeños diced

• 2 tbsp of the pickled jalapeños juice

• 1/4 cup packed cilantro

• Mix all together and let sit in fridge for a few hours. Letting it sit makes all the ingredients really come together.

Fish tacos

For the fish I used tilapia frozen, from Trader Joe’s. I don’t know how I can live miles from the beach and can’t find good seafood. But Trader Joe’s never disappoints.

• 2 pieces of tilapia(plenty for two people maybe 3)

• 1 tbsp of blackening seasoning(I also add a dash or two of cayenne pepper for more kick)

• 2 tbsps of olive oil

• 1/2 lime or lemon whatever you prefer I like lime

Heat oil to medium-high heat. After seasoning the tilapia with the blackening seasoning, add fish to hot pan sauté for 4 minutes each side. Fish should be white and flaky. I just cut the fish up in the pan for taco sized bites. Everyone in my family has their preferences. I like low carb tortillas, my hubby likes regular flour tortillas. Trader Joe’s has an awesome Habanero Tortillas, little spicy, not what you would expect from a Habanero pepper. I add a little onion, tomato, guacamole, and dairy free sour cream. Dress your taco how you like.