1. Combine shredded cabbage, sugar, and lime juice in a bowl to pickle. I recommend doing this the night before if possible for even more flavor.
  2. If using the Fish Taco Sauce, mix together all sauce ingredients in a small bowl and chill in the fridge for at least two hours before using.
  3. Cook the Gorton’s Skillet Crisp Tilapia according to package directions, once cooked, cut the fish into chunks.
  4. Add layers of pickled cabbage, tilapia, avocado, mango, and fish taco sauce on the flour tortillas and enjoy. If skipping the sauce, you can also use a fresh pico de gallo.


1 cup purple cabbage, shredded
1 tablespoon granulated sugar
1 teaspoon lime juice
2 Gorton’s Skillet Crisp Tilapia Fillets
4 6-inch flour tortillas
1/2 avocado diced
1/2 cup fresh mango diced

1/2 cup sour cream
1/3 cup mayonnaise
2 tablespoons lime juice
1 1/2 teaspoons garlic powder
2 teaspoons sriracha
1/4 teaspoon ground cumin
1/2 teaspoon salt

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Skillet Crisp Tilapia Garlic & Herb

5-Star Tilapia® lightly coated in garlic and herb seasoning.

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