1. |
Add shredded cabbage, purple onion, Splenda packet, vinegar, and lemon juice to a bowl. |
2. |
Mix and salt and pepper as needed. Set in the fridge to chill while cooking tilapia. |
3. |
Rinse and pat tilapia filets dry. |
4. |
Season with salt, pepper, paprika, pepper and chili powder (cumin or taco seasoning are great alternatives). |
5. |
Pre-heat grill pan to medium heat. Add olive oil to pan and fry fish on each side for 2-3 minutes (or until white and flaky at the sides and center). |
6. |
When cooked thoroughly break meat into smaller bite-sized chunks. Remove from heat. |
7. |
Mix cabbage salad and plate. Top with tilapia, tomato chunks, and salsa. |
8. |
Other fun adders could be: cilantro, jalapenos, avocado or sour cream. |