FISH TACOS WITH CHERRY LEMON SLAW
4 tsp extra virgin olive oil, divided use
3 farm-raised tilapia filets, cut in half lengthwise
8 tbsp freshly squeezed lemon juice, divided use
1/8 tsp salt
1/4 tsp black pepper
3/4 cup organic unsweetened finely shredded coconut flakes
1 lb fresh, red sweet cherries, pitted and quartered
3 tbsp sugar
3 cups coleslaw mix
6 yellow corn taco shells
1. Preheat oven to 375 degrees. Spread 2 tsp extra virgin olive oil onto baking sheet. In a small bowl, whisk together remaining olive oil, 4 tbsp lemon juice, salt and pepper. Dip tilapia halves into mixture, then coat with coconut flakes. Place tilapia on baking sheet, and bake until golden brown and fish flakes easily with a fork, about 13 minutes.
2. In a medium pot, combine cherries, remaining lemon juice, sugar and ½ cup water. Cook over medium-high heat. When sauce begins to boil, reduce heat to medium-low, and let simmer for 5 minutes.
3. Pour cherry lemon sauce into coleslaw mix and mix well.
4. Fill each taco shell with the tilapia and then some cherry lemon slaw. Makes 6 tacos.
Cook's Notes: You can find the prepared fresh coleslaw mix in the produce section of Whole Foods, and the coconut flakes in the baking aisle.
Check out the Whole Story Blog for cool background info on the food at Whole Foods, as well as sales, recipes and events.
Now I'm off to eat more cherries! :)