Fish Tacos

• 2 tomatoes
• 1 jalapeno
• 2 Tbsp. fresh cilantro
• 1 Tbsp. lime juice
• 1/2 c. mayonnaise
• 1 bag coleslaw cabbage (or 1/2 head cabbage, shredded)
• 1 package flour tortillas
• 2 Tbs. olive oil
• 1 Tbs. butter
• 2 lbs. Tilapia or other light white fish
• Shredded Monterey jack cheese

1. Chop tomatoes, jalapeno, and cilantro. Mix. Add lime juice, mayonnaise, and cabbage. Set aside or refrigerate if not using immediately.
2. Heat olive oil and butter in heavy skillet over medium heat. Pan fry Tilapia, turning once, until the fish flakes easily with a fork.
3. Heat tortillas in foil in oven or between plates in microwave.
4. Fill tortillas with fish and coleslaw mixture and top with cheese.

tomatoes, jalapeno, fresh cilantro, lime juice, mayonnaise, cabbage, flour tortillas, olive oil, butter, tilapia, cheese

Taken from www.epicurious.com/recipes/member/views/fish-tacos-1201708 (may not work)