- 3-quart Mixing Bowl
- Paella Pan with Cover
- Round Grill
- Chef’s Knife
- 1 cups green cabbage, cut into thin strips
- 1 cups red cabbage, cut into thin strips
- ¼ cup cilantro, chopped
- ¼ cup fat free Italian dressing
- 1 ½ tablespoons ancho chile powder
- 1 teaspoons sugar
- ½ teaspoon Dijon mustard
- 1/8 cup barbecue sauce
- 1/8 cup orange juice
- ¾ pound tilapia fillets
- 6 (6-inch) wheat tortillas
- ½ lime (optional)
Cut cabbage and cilantro using the Chef’s Knife. In the 3-quart Mixing Bowl combine half of the dressing with ½ tablespoon ancho chile powder, sugar and mustard. Add cabbage and cilantro; toss to coat. Set aside.
Mix barbecue sauce and the remaining tablespoons of ancho chile powder; spread evenly on the fish.
Place remaining Italian dressing and orange juice in the Paella Pan. Heat up at medium-high temperature. Add fish fillets; cover and cook with the Redy-cook valve open. When the valve whistles, flip the fillets, cover and let them cook for 3 minutes or until they easily flake with a fork.
Warm up tortillas on the Round Grill; place ½ fillet on each of them. Top with the cabbage mixture and roll up. If desired, squeeze lemon juice over the tacos.