Tilapia Tacos in Barbeque Sauce

Culinary Tools:

  • 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.

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