FISH TACOS WITH CORN & BEAN SALSA

I used frozen tilapia for this recipe, and it called for the fish to be baked from frozen. You can use whatever fish you like.

4 tilapia filet per person
1 lime
Epicure's Cuban Seasoning (or Fajita Seasoning)
4 tortillas

Lay fish in a baking dish and squeeze lime juice over top. Sprinkle with seasoning and bake at 400 F for 15 minutes. Warm the tortillas if you want, and fill with fish, coleslaw, corn & bean salsa, and/or guacamole.

COLESLAW
2 c. coleslaw
1/4 c. mayonnaise
1 tsp. ketchup
1-2 tsp. Epicure's Big Burger Sauce Mix
squeeze of lime juice (optional)

Pour coleslaw in a bowl and combine remaining ingredients, adding a bit of water if it's too thick. Toss over coleslaw.

CORN & BEAN SALSA
1 can black beans, rinsed and drained
2 c. corn
handful of cherry tomatoes
1-2 tsp. Epicure's Salsa Mix (Poco Picante if you like it spicy, or Pico if you like it mild)
squeeze of lime juice
Epicure's Chili Lime Sansel (optional)

Toss together all the ingredients.

GUACAMOLE
1 avocado
1 tbsp. Epicure's Guacamole Dip Mix
squeeze of lime juice
2 tbsp. sour cream (optional)

Combine ingredients together with a fork.