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Ingredients requirements Mike's EZ Cilantro Lime Cole Slaw:
- Get - ● For The Cilantro Lime Slaw [all thin sliced with madoline]
- Need 4 Cups - White Cabbage [mix red if you'd like]
- Require 1 Cup Cilantro Leaves [+ reserves for service & garish]
- Need 1/2 Cup of Radishes
- Need 1 - LG Jalapeno Pepper
- You need 1/2 Cup - Red Onions
- Prepare 1/3 Cup for Green Onions
- Provide 1/2 Cup - Vidalia Onions
- You need 1 tsp for Granulated Garlic
- Require 2 for Fresh Limes [juiced - reserve half for sides & garnish]
- Take 1 tsp of Fresh Ground Black Pepper
- Require 1 tsp Mexican Oregano
- Give 1/2 tsp of Granulated Garlic Powder
- You need ● For The Options [as needed - rough chopped]
- Give of Gordens Baked Crusted Tilapia Filets
- Take Firm Tomatoes
- Prepare - Crisp Lettuce
- Require of Guacamole
- You need Leaves for Cilantro
- Give for Jalapenos
- You need of Green Onions
- Require Radishes
- Make ready - Lime Wedges
- Take Red Or Green Salsas
- Require of Prefabed Crusted Or Fresh Blackened Tilapia
- Provide 1 Pound 80/20 Hamburger
- Take for Taco Shells Or Flour Tortillas
- Make ready 1 Packet of McCormick Taco Seasoning
Mike's EZ Cilantro Lime Cole Slaw making process:
- Thin slice and season your cabbage mixture.
- Prepare your sides.
- Mix your cabbage with your lime and seasonings and chill.
- Both fish and regular full accoutrements pictured.
- Prefabed guacamole pictured.
- Bake your tilapia as per manufactures directions. Usually at 425° for 20 minutes. Slice them in half.
- Place hot crispy fish in a warm flour tortilla.
- Pile on the vegetables, sour cream and guacamole. Add salsas. Enjoy!
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