FISH TACOS Dill & Tarragon Seasoned Sea Salt
¼ cup plain Greek yogurt
1 teaspoon Dill & Tarragon Seasoned Sea Salt
2 cups packaged coleslaw
1 pound tilapia fillets
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
8 (6-inch) corn or flour tortillas
1. Combine yogurt with Dill & Tarragon Seasoned Sea Salt, let set for 10 minutes. Stir into cole slaw.
2. Heat a grill pan over medium-high heat for 2 minutes. Sprinkle fish evenly with salt and pepper. Add to pan and cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
3. Wrap tortillas in a damp paper towel and microwave according to package directions.
4. Flake fish into bite-size pieces. Spoon fish evenly onto 1 side of each tortilla; top each with ½ cup coleslaw mixture. Fold tortilla over filling. Serve with lime wedges.