Ingredients

• •1 bag coleslaw mix, shredded cabbage and carrots
• •1/3 cup mayonnaise
• •2 tablespoons white sugar
• •1 tablespoon lemon juice
• •1 tablespoon white vinegar
• •1/2 teaspoon black pepper
• •1/4 teaspoon salt
• •1/2 cup sour cream
• •1 teaspoon garlic powder
• •1 teaspoon chili powder
• •1/2 teaspoon cumin
• •1/8 teaspoon cayenne pepper
• •1/4 teaspoon salt
• •2 tablespoons cilantro
• •1 lime, juiced
• •4 whole tilapia fillets (about 1 1/2 - 2 pounds)
• •3 tablespoons cajun seasoning
• •1 tablespoon butter
• •8 corn tortillas

Instructions

1. 1In a medium bowl mix together the mayonnaise, sugar, lemon juice, white vinegar, salt, and pepper. Mix in the coleslaw mix. Set aside.
2. 2Prepare the southwestern sauce by mixing the sour cream, garlic powder, chili powder, cumin, cayenne pepper, salt, cilantro, and juice of 1 lime in a small bowl. Set aside.
3. 3Sprinkle the tilapia on both sides and the edges generously with the cajun seasoning.
4. 4In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Once the butter melts, add fillets and cook about 3 minutes per side, or until blackened.
5. 5Heat a skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on a plate and cover to keep warm.
6. 6To serve the tacos, place a piece of the blackened tilapia and 1/4 cup coleslaw in each tortilla, add southwestern sauce, chopped cilantro, and a squeeze of lime over top.