1 lb. white fish fillets (such as tilapia or favorite white fish)
2 tbsp. Cracked Pepper & Lemon Seasoning
2 tbsp. olive oil
10 corn tortillas
2 cups coleslaw mix
1 cup green onion, sliced
1 lemon, cut into wedges
1/4 cup favorite hot sauce
Lay fish out evenly and dust with Cracked Pepper & Lemon Seasoning.
Flip and season other side of fish.
Heat olive oil in non-stick skillet, over medium heat.
Add fish to skillet and cook 6 to 8 minutes, turning once, until fish flakes easily with fork. Cut into 3 inch pieces.
Fill flour tortillas with fish and top with coleslaw mix, green onions, hot sauce and serve with lemon wedges. Enjoy!
Smoky mesquite with sea salt & pepper