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Pan Fried Blackened Tilapia Tacos with Chipotle Cholula Coleslaw


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Fish taco Tuesday dinner was whipped up on the fly after a quick run to the grocer to pick up the tilapia. Seasoned the fish with a Zatarain’s Blackened Seasoning and heated some EVOO in the Lodge skillet on the induction cooktop. Pan fried over medium-high heat for about 3-4 minutes per side. Coleslaw was pre-packaged and my wife mixed it with mayo and Chipotle Cholula hot sauce. Gave the corn shells a quick char on the grill and dinner was ready! Delicious! Only took about 15 minutes, not including the run to the store.

 

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