Ingredients
1 cup coleslaw mix1/4 cup chopped fresh cilantro1 green onion, sliced1 teaspoon chopped seeded jalapeno pepper4 teaspoons canola oil, divided 2 teaspoons lime juice1/2 teaspoon ground cumin1/2 teaspoon salt, divided 1/4 teaspoon pepper, divided 2 tilapia fillets (6 ounces each) 1/2 medium ripe avocado, peeled and sliced
Preparation
Place the first 4 ingredients in a bowl; toss with 2 teaspoons oil, lime juice, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until serving.
Pat fillets dry with paper towels; sprinkle with the remaining salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat; cook tilapia until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with slaw and avocado.
