Lemon Pepper Fish Tacos

• 1 tablespoon Land O Lakes Butter
• 1 tablespoon fresh lemon juice
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/2 pound tilapia fillets
• 3 cups coleslaw mix
• 1/2 cup cilantro leaves
• 8 hard corn taco shells, warmed
• Pico de gallo, if desired
• Guacamole, if desired
• Sour cream, if desired

1. Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling.
2. Stir in lemon juice, lemon zest, salt and pepper.
3. Add fish; cook 7-10 minutes or until golden brown on both sides and flaky.
4. Remove from skillet.
5. Add coleslaw and cilantro to skillet; stir until coated and heated through.
6. Break fish into bite-sized pieces.

butter, lemon juice, freshly grated lemon zest, salt, cracked black pepper, tilapia, coleslaw mix, cilantro, taco shells, gallo, sour cream

Taken from www.landolakes.com/recipe/3639/lemon-pepper-fish-tacos (may not work)