Ingredients

1. 1 cup coleslaw mix
2. 1/4 cup chopped fresh cilantro
3. 1 green onion sliced 1 teaspoon chopped seeded jalapeño pepper
4. 4 teaspoons canola oil
5. 2 teaspoons lime juice
6. 1/2 teaspoons ground cumin
7. 1/2 teaspoons salt divided
8. 1/4 teaspoons pepper divided
9. 2 tilapia fillets 6 oz each
10. 1/2 medium ripe avocado peeled and sliced

Steps

1. Place first four ingredients in a bowl toss with 2 teaspoons oil lime juice cumin 1/4 teaspoon salt 1/8 teaspoon pepper refrigerate until serving

2. Pat fillets dry with paper towel sprinkle with 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 to 4 minutes per side. Top with slaw and avocado.

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