It’s not often that I can get away with 15 minute dinners, but when I can, you can bet it’s going to be on repeat alot. This Mexican coleslaw is one of them.
My boys love it, but Naomi and the baby are nuts about it. I’m making double batches for the two of them, so they don’t fight over who gets the last bite.
I’ve been telling her, “Don’t worry, I’ll make a batch so you guys can have more for tomorrow.” I love the reaction. Big smiles from them both along with arms around the neck followed by thankful kisses.
Now I’m totally going to be found out, that my heroic act of thoughtfulness comes down to broiling some fish, tossing it with ready-made coleslaw mix and stirring in a simple dressing. All of this amounting to less time than it takes Naomi to give the baby a bath. Not that they will love or appreciate it any less.
. . . but you know what I mean, right?
Heroic or not, let’s talk food and what makes this dish shine. The tilapia. It elevates a ho-hum coleslaw to something really worth moving it from a side dish to a main dish. Make sure to use the best quality fish you can find. I use Regal Springs Tilapia. Their tilapia is raised in pristine, deep water lakes. And since their fish is responsibly farm raised in oversized spacious floating nets, I like knowing my fish is not eating mud or waste at the bottom of ponds. There is no mystery in what the fish is eating. Regal Springs Tilapia are only fed a high-quality plant based diet. And since Regal Springs Tilapia are mercury-free and antibiotic-free, I feel better about feeding it to my family.
Now that you know what type and brand of fish to get, grab the recipe and let’s get started. Small note – I added a little heat to my coleslaw, but feel free to leave out the jalapeño if you want to skip that.
This post is in collaboration with Regal Springs. All text and opinions are my own.