1handful cilantrowashed, dried, de-stemmed, and chopped
Juice of 1 lime
Salt to taste
Cilantro Lime Crema
1/4cupthinly sliced green onions
1/4cupchopped fresh cilantro
3tablespoonsreduced-fat sour cream
1teaspoongrated lime rind
1 1/2teaspoonsfresh lime juice
1tablespoonred wine vinegar
salt and pepperto taste
Shred cabbage and toss with 1 tablespoon olive oil and 1 tablespoon of red wine vinegar. Season with salt and pepper to taste; set aside.
In a small bowl, combine all ingredients for crema and refrigerate until ready to serve.
Chop all salsa ingredients and combine with lime juice and salt. Refrigerate until ready to serve.
Rinse tilapia filets and pat dry with paper towels. Sprinkle rub mixture over both sides of fish and lightly rub.
Grill or bake fish at 400 degrees (about 12-15 minutes) until it flakes easily with fork. For grilling, heat grill to medium high heat. Cook fish on a lightly oiled grill pan for 6-7 minutes on each side. To bake in oven, line a baking sheet with aluminum foil lightly coated with cooking spray.
Layer cabbage slaw and fish into serving bowls.
Top with desired amount of mango salsa and lime crema. Serve with tortilla chips on the side, if desired.
Mango Salsa and Cilantro Lime Crema from Love and Olive Oil