Fish Tacos with Cabbage Slaw

These are so fresh and light, and the flavors are all there! Tangy, sweet, and salty. Perfect for a warm summer night!

16-20 Corn tortillas
2 lbs tilapia
1 packet Lawry's taco seasoning

Coleslaw:
3 cups angel hair coleslaw mix
1/2 cup thinly sliced red onion
4 radishes, thinly sliced
3 tablespoons minced fresh cilantro, optional
2 tablespoons fresh lime juice (about 2 limes)
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon cracked black pepper

Creamy Remoulade Sauce:
1 cup sour cream
1 clove garlic, minced
3 green onions, minced
1 tablespoon Dijon mustard
3 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill

Optional toppings:
Cheese
Diced tomatoes
Avacado

Turn the broiler onto high. Coat tilapia with taco seasoning and place on a lined baking sheet - make sure there are sides because the fish will be juicy. Broil for 7-10 minutes or until the fish is white and flakey.

While the fish is cooking, in a medium bowl, combine the coleslaw mix, red onions, radishes, and cilantro. In a small bowl, whisk together the lime juice, honey, salt, and pepper. Add to the coleslaw mixture, tossing gently to coat.

In a small bowl, combine the sour cream, garlic, green onions, mustard, lemon juice, and dill. Cover and refrigerate until needed.