Fresh Tilapia fillets are marinated in a vibrant blend of Persian Lime Olive Oil and Jalapeno Balsamic Vinegar, infusing them with zesty citrus notes and a hint of spicy jalapeño. Meanwhile, a tantalizing dressing of wildflower honey, mayo and a sprinkle of Lemon Twist Salt adds a creamy and tangy dimension to crisp shredded cabbage. Topped with slices of fresh jalapeño, a squeeze of lime and a generous sprinkle of chopped cilantro, these tacos are a fiesta for the taste buds!

I N G R E D I E N T S :

• ½ lb fresh Tilapia
• 3 tbsp Rocky Mountain Olive Oil Persian Lime Infused Olive Oil
• 1 tbsp Rocky Mountain Olive Oil Jalapeno White Balsamic Vinegar
• 3 tbsp wildflower honey
• 4 tbsp mayonnaise
• fresh ground black pepper
• Grind Spice Co Lemon Twist Salt
• 2 cups shredded cabbage, red or green
• 1 tbsp Grind Spice Co Typhoon Fish Taco Blend
• ¼ cup cornstarch
• 4 6-inch corn tortillas
• 3 Tbsp any Rocky Mountain Olive Oil Extra Virgin Olive Oil
• 1 jalapeño, thinly sliced
• 1 lime
• 1 cup chopped fresh cilantro, stems removed

I N S T R U C T I O N S :

1. Preheat the oven to 250°F. Rinse fish, put in a ziploc bag with Persian Lime Olive Oil and Jalapeno Balsamic Vinegar. Marinate for 20 minutes or until the other preparations are finished.
2. Combine the honey and mayonnaise with pepper and Lemon Twist Salt, to taste, in a bowl. Toss the cabbage with the dressing. Let sit. In a shallow dish, mix together the Typhoon Fish Taco Blend and cornstarch.
3. Place tortillas in oven to crisp, 5-7 minutes.
4. Heat a skillet to medium-high heat, add the Extra Virgin Olive Oil. Right before cooking the fish, dredge the tilapia in the seasoned cornstarch. Cook the fish for 2-3 minutes per side.
5. Assemble the tacos: starting with a warmed tortilla, adding the fish and topping with the cabbage mixture and garnishing with the sliced jalapeños, cilantro, and a squeeze of fresh lime. Enjoy!