Ingredients
1 Land O'Lakes® Lemon Pepper Sauté Express® square
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

Directions
Melt Sauté Express® square in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.

Add fish.

Sauté 7-10 minutes or until golden brown on both sides and flakes with a fork. Remove from skillet.

Stir coleslaw and cilantro into skillet until coated and heated through.

Break fish into bite-sized pieces. Fill each taco shell with coleslaw mixture, fish and additional toppings.