If you're a fish taco fan, you'll love this fresh and flavorful take. The tilapia is mild and flaky, a southwest slaw adds great texture and flavor, a homemade pico adds more flavor and charred tortillas add a slightly smoky dimension.
The southwestern slaw has an easy list of ingredients. Start with a bagged coleslaw mix, then add a jalapeno, red onion, tomatoes, black beans and cilantro. Then add a simple dressing.
Pat fish fillets dry and set aside. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Generously coat each fillet with spice mixture. Spray both sides of the fillets with cooking spray to prevent sticking on the grill.
Grill fish on preheated grill for about 3 minutes per side, until fish is flaky. Make sure you are using a spatula to gently turn fish as they will break apart easily. Once fish is cooked, shred with two forks into bite-size chunks.
Char tortillas briefly on the grill or over a gas burner. Wrap in a damp paper towel to keep them soft. Divide the fish between the tortillas and top with the southwestern slaw and pico de gallo. Squeeze lime juice over the top, if desired.